Ingredients
1/3 cup olive oil3 tablespoons white wine vinegar1-1/2 teaspoons Dijon mustard1/8 teaspoon each salt, onion powder and pepperSALAD:2 small red potatoes1/2 cup cut fresh green beans3-1/2 cups torn Bibb lettuce1/2 cup cherry tomatoes, halved10 Greek olives, pitted and halved2 hard-boiled large eggs, quartered1 can (5 ounces) albacore white tuna in water, drained and flaked
Preparation
In a small bowl, whisk the oil, vinegar, mustard, salt, onion powder and pepper; set aside.
Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and cool; cut into quarters.
Place beans in another saucepan and cover with water. Bring to a boil. Cover and cook until crisp-tender, 3-5 minutes; drain and rinse in cold water.
Divide lettuce between 2 salad plates; top with potatoes, beans, tomatoes, olives, eggs and tuna. Drizzle with the dressing.
