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VELETA MediterraneanPepper Salad

Ingredients:

·         1 can Veleta Spanish White Tuna

·         1 jar each Veleta Roasted Red and Green Peppers  (Threaded into 1/4 inch strips) Reserve juice for salad)

·         Veleta Extra Virgin Olive Oil

·         Veleta Sherry Vinegar

·         Salt

Directions:

Shread peppers and place in bowl (add juice from peppers).  Add one can of Veleta White Tuna in olive oil, flaked (do not drain olive oil), 1/2 to 3/4 of a cup of Veleta Extra Virgin Olive Oil (enough to almost cover peppers),  2—4 tbsp Veleta Sherry Vinegar, and salt to taste.  Toss gently, cover and chill well. Best if kept prepared few hours before served.

Great accompaniment for almost any meal.

Suggested Alternatives: If you like a touch of garlic flavor, add 1/4 of a garlic minced in very small fragments. You may decorate the salad with slices of hard-boiled eggs.