Cooking Time: 10-20 Min Servings: 4
Traditional 18 Year Balsamic Vinegar
1 tablespoon Olive Scene Traditional Balsamic Vinegar
1 tablespoon lemon juice
1 tablespoon green onion or reconstituted onion flakes
1 teaspoon Dijon mustard
¼ teaspoon white sugar
¼ teaspoon fresh ground black pepper
3 tablespoons Olive Scene mild Extra Virgin Olive Oil
1 lb medium red potatoes, not peeled and cut into thick slices
1 head lettuce
8 oz canned French-style green beans or regular green beans
12 cherry tomatoes (if available), each piece cut in half
1 (12 oz) can tuna packed in water, drained and flaked
2 large hard cooked eggs, each peeled and cut into quarters
½ cup olives
Prepare your dressing first; for the dressing, mix in a small bowl the vinegar, lemon juice, green onion or onion flakes, mustard, sugar, and pepper until everything is well blended.
Boil the potatoes in a pot over high heat, or use drained canned potatoes.
After the potatoes have been cooked, your salad is now ready to be assembled.
Pour half of the prepared dressing into a medium sized bowl and toss the lettuce leaves in it, making sure to evenly coat each one.
Line the dressed lettuce leaves on a platter.
Arrange the other ingredients of the salad – potatoes, green beans, cherry tomatoes, tuna, eggs, and olives – in separate piles on top of the lettuce leaves.
Drizzle the remaining dressing over the salad and serve.
Note: Substitute a flavored oil for a more complex taste. Tuscan Herb , or Herbs de Provence are some of our favorites in this recipe.