3 tablespoons white wine vinegar |
2 tablespoons water |
1 1/2 teaspoons dijon mustard |
1/2 teaspoon olive oil |
1/8 teaspoon freshly ground pepper |
1/4 pound fresh green beans |
2 small round red potatoes (about 1/4 pound) |
2 tablespoons julienne-sliced sweet red pepper |
1 tablespoon chopped purple onion |
1 (6-ounce) tuna steak (3/4 inch thick) |
1/2 teaspoon olive oil |
vegetable cooking spray |
2 cups torn fresh spinach |
4 cherry tomatoes, quartered |
1 tablespoon sliced ripe olives |