1-pound baby potatoes

¾-pound green beans (haricot verts), ends trimmed

1 head romaine lettuce

½ cup Kalamata or black olives, sliced

4 hard boiled eggs, peeled and cut into quarters

1 cup grape or cherry tomatoes, cut in half

1 cup English cucumber, chopped

2, 5-ounce cans Bumble Bee Solid White Albacore Tuna, packed in water, drained and broken into pieces

½ teaspoon salt

¼ teaspoon black pepper


1/3 cup olive oil

¼ cup white balsamic vinegar

2 tablespoons lemon juice

1 ½ tablespoons honey

1 tablespoon whole grain mustard

1 teaspoon Dijon mustard

2 tablespoons capers

½ teaspoon fresh ground black pepper

Boil the potatoes in salted water until fork tender, about 10 minutes depending on size.  Remove with a slotted spoon and set aside.  When they are cool, cut in half or into quarters if they are large.

Add the haricot verts to the potato water and boil for 2 minutes until slightly tender but still crisp.  Drain and rinse with cold water to stop cooking.

Place the lettuce leaves as a base on a large platter.  Arrange all of the salad items on top of the lettuce and season with salt and pepper.

Combine all of the dressing ingredients in a large jar and shake vigorously until well combined.  Drizzle the dressing over the salad and devour!

Serves 4-6

Note – any remaining dressing can be kept in the fridge for up to 2 weeks.