Salad with Tuna & Tarragon Vinaigrette Dressing
10 oz. small new potatoes, scrubbed and sliced
10 oz. fresh green beans
1 bunch Romaine lettuce leaves
1-1/2 cups cooked tuna, flaked (or 1 can white
tuna packed in water, drained)
2 medium tomatoes, cut in wedges
2 hard-boiled eggs, sliced
1/2 cup pitted black olives
2 green onions, thinly sliced
fresh tarragon for garnish
Tarragon Vinaigrette Dressing (see right)
1. Remove ends and strings from green beans. Rinse. Cook beans and
potatoes together in a large covered pot using a small amount of water
for 10-12 minutes or until tender. Drain and place in a bowl. Cover and
refrigerate for several hours or overnight.
2. Prepare dressing at serving time.
3. Line four salad plates with lettuce leaves. Arrange potatoes, beans,
tuna, tomatoes, eggs and black olives on top of lettuce leaves. Sprinkle
green onions on top and garnish with tarragon. Shake dressing well and
drizzle over salads.
Tarragon Vinaigrette Dressing: Use a jar with a screw-top lid to combine
the following: 1/2 cup extra virgin olive oil; 1/4 cup white wine vinegar;
2 teaspoons honey; 2 teaspoons snipped fresh tarragon (or 1/2 teaspoon
dried, crushed tarragon); 2 teaspoons Dijon-style mustard;
1/4 teaspoon Lite salt; 1/4 teaspoon
freshly ground pepper.
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