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sherry wine vinegar
spicy brown mustard
extra-virgin olive oil
head Boston lettuce, leaves separated, rinsed and dried
6 ounce cans
high-quality tuna packed in oil, drained (such as Progresso)
steamed green beans
radishes, trimmed and washed
hard-cooked eggs, peeled and quartered
pitted kalamata olives
In a small bowl, whisk together vinegar, mustard, salt and pepper. Slowly drizzle in olive oil, whisking continuously, until mixture is evenly blended. Set aside.
Arrange lettuce over the bottom of a large serving platter. Break up tuna and place in the middle of lettuce. Arrange green beans, radishes, egg quarters and olives around tuna in a decorative fashion.
To serve, drizzle half of the dressing over the components of the salad. Serve remaining dressing on the side.
- Servings Per Recipe 4
- Fat, total(g)29
- sat. fat(g)5
- Percent Daily Values are based on a 2,000 calorie diet
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