Aussie Tuna Summer Salad - cooking recipe

Ingredients

SALAD
1 medium romaine lettuce
1 red onion, sliced into half rings
3 cold baked potatoes or 400 g cold cooked pasta
300 g raw button mushrooms, sliced
2 ripe tomatoes, , cut into wedges
1 large avocado
250 g canned tuna, broken into bite sized pieces
DRESSING
35 ml balsamic vinegar
lemon, juice of
25 ml olive oil
1 clove crushed garlic
1 teaspoon parsley
1 teaspoon basil
1 teaspoon rosemary (dried is ok)
1 pinch salt
cracked pepper

Preparation

Place Olive oil, herbs salt, Salt, Pepper and Garlic into a Microwave proof jug/container and microwave for 10-20 seconds (BE CAREFUL NOT TO HEAT THIS TOO MUCH, OIL BECOMES VERY HOT IN A MICROWAVE AND CAN MELT OR DAMAGE YOUR CONTAINER) After Heating the oil Mix, place in the refrigerator for a short while, until cool.
This ensures flavours are fully infused into the dressing.
Break up lettuce and place in a salad Bowl.
Place Onion, mushrooms, Potato/pasta and Avacodo into bowl and toss gently and thoroughly.
Place tossed salad ingredients into serving bowls and add the remaining SALAD ingredients.
Get the cold Oil Mix from the fridge and add the lemon Juice and Vinegar, and stir Thoroughly.
(TIP put in a clean jam jar and shake vigourously) Your dressing is done.
Drizzle the Dressing over the Salad, and hey Presto, You're done!