“This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower, and asparagus!”
1/2 pound new potatoes, quartered
1/4 cup chopped fresh parsley
1/4 cup pitted Nicoise olives
1/2 onion, thinly sliced
1 (5 ounces) can tuna
1/3 pound fresh green beans – rinsed, trimmed and blanched
1/2 pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 Roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy fillets
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
In a large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers, and anchovies.
Recipe From: Allrecipes.com