Make this beautiful, yet simple salad for your family and friends. It’s so easy (uses canned tuna), healthful, and so interesting, it can also be your centerpiece. You don’t have to stick with this exact recipe – add any vegetables you like to eat raw with salad dressing, such as zucchini, asparagus, celery, or carrots.
¼ cup fresh lemon juice (about 2 lemons)
1 teaspoon dried mixed French or Italian herbs
1 teaspoon salt or to taste
½ teaspoon pepper
1 tablespoon Dijon mustard
1/3 cup olive oil
1 ½ pounds new potatoes, boiled until tender
1 pound Roma tomatoes, quartered
½ pound fresh green beans, blanched
4 – 6 scallions, sliced
1 can whole beets, drained
1 cucumber, lightly peeled and thinly sliced
1 bell pepper, chopped or sliced
½ cup pitted Nicoise olives (or other black olives)
4 – 6 hard-cooked eggs, halved
3 – 4, 4-ounce cans oil-packed tuna, drained
- In a medium bowl, whisk together lemon juice, herbs, salt, pepper, and mustard. Continue to whisk while slowly pouring in the olive oil. Store in refrigerator until time to serve salad or up to 3 weeks.
- Arrange all salad ingredients on a large platter. Just before serving, drizzle on Dressing. Serve extra Herb Dressing on the side.