3mediumpotatoes,red or yellow, boiled and cut into 1-inch pieces
6cupsmixed greens,choice of any greens you like
10-15cherry tomatoes,sliced in half
2cupsEnglish cucumber,sliced
2cupsgreen beans,ends trimmed
¼cupkalamata olives
¼cupnicoise olives
Dressing
¼cupfresh lemon juice
¾cupolive oil
½Tbspshallot,finely minced
1Tbspbasil,freshly chopped
1tsporegano,freshly chopped
1tspDijon mustard
1tsphoney
½tspsalt
1pinchground black pepper
Instructions
Prepare the dressing by whisking all ingredients together. Set aside.
¼ cup fresh lemon juice, ¾ cup olive oil, ½ Tbsp shallot,, 1 Tbsp basil,, 1 tsp oregano,, 1 tsp Dijon mustard, 1 tsp honey, 1 pinch ground black pepper
Place potatoes in a medium sized pot along with 1 teaspoon of salt. Cover with water and bring to a boil. Simmer for 10-15 minutes or until potatoes are fork tender. When cooled a bit, cut into bite-sized pieces.
3 medium potatoes,, ½ tsp salt
While potatoes are cooking, you can prepare the green beans. Trim ends and place green beans in a medium sized pot and cover with water. Add ¼ teaspoon salt and bring water to a boil. Simmer for 3 minutes or until beans are bright green. Strain beans into a colander and immediately run them under cold water to stop the cooking.
2 cups green beans,, ½ tsp salt
Arrange lettuce in a bowl. Add tuna, hard-boiled eggs, potatoes, green beans, cucumbers, cherry tomatoes, kalamata olives, and nicoise olives to the bowl, then drizzle the desired amount of dressing on top.
16 oz tuna loin,, 3 eggs,, 3 medium potatoes,, 6 cups mixed greens,, 10-15 cherry tomatoes,, 2 cups English cucumber,, 2 cups green beans,, ¼ cup kalamata olives, ¼ cup nicoise olives, 1½ cups tuna,
Notes
Serve immediately. Store any leftover dressing in the refrigerator for up to one week.