Doesn't get much easier than a composed salad platter that requires almost no cooking and where everyone can help themselves. Also doesn't hurt that it's almost too pretty to eat. Almost, mind you.
Makes 4 servings
What you need
1 pound baby white potatoes, halved if large
3/4 cup Tessemae’s Honey Balsamic or French Vinaigrette
1 pound thin green beans
3 cans albacore tuna (we love Wild Planet), crumbled
8 ounces cherry or grape tomatoes, halved
6 hard cooked eggs, sliced
2 bunches baby red or green lettuce, washed & trimmed
1 cup Nicoise olives
What you do
- Place potatoes in a large pot and cover with water; add salt and bring to a boil. Reduce heat to a simmer and cook potatoes until tender, about 5-8 minutes. Drain potatoes and toss in a bowl with ¼ cup French vinaigrette.
- Meanwhile, bring another pot of salted water to a boil. Add green beans to water and cook until bright green and tender, 2-3 minutes. Immediately place in a bowl of ice water to stop cooking. Drain well on paper towels, then toss with another ¼ cup French Vinaigrette.
- Arrange potatoes, green beans, tuna, tomatoes, egg wedges, lettuce and olives on a large platter and drizzle everything generously with remaining ¼ cup French vinaigrette.