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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This garden-fresh salad is a feast for the eyes as well as the palate. Add some crusty bread and you have a mouthwatering meal. Ingredients:
1/3 cup olive oil |
3 tablespoons white wine vinegar |
1-1/2 teaspoons dijon mustard |
1/8 teaspoon each salt, onion powder and pepper |
salad: |
2 small red potatoes |
1/2 cup cut fresh green beans |
3-1/2 cups torn bibb lettuce |
1/2 cup cherry tomatoes, halved |
10 greek olives, pitted and halved |
2 hard-cooked eggs, quartered |
1 can (5 ounces) albacore white tuna in water, drained and flaked |
Directions:
1. In a small bowl, whisk the oil, vinegar, mustard, salt, onion powder and pepper; set aside.
2. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; cut into quarters.
3. Place beans in another saucepan and cover with water. Bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and rinse in cold water.
4. Divide lettuce between two salad plates; top with potatoes, beans, tomatoes, olives, eggs and tuna. Drizzle with dressing. Yield: 2 servings.
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