1 lb. baby potatoes
¾ lb. haricot verts (or thin green beans)
2, 5 oz. cans white albacore tuna, packed in water, drained and flaked
½ cup Kalamata or black olives, sliced
2 Tbs. capers
2 Tbs. olive oil
1 head leafy green lettuce (romaine, Boston, or bibb work well)
3 hard boiled eggs, chopped
1 cup grape or cherry tomatoes, cut in half
1 English cucumber, chopped
1 small orange pepper, chopped
1 cup croutons
½ cup olive oil
1 cup honey
¼ cup whole grain mustard
¼ cup Dijon mustard
¼ cup rice wine vinegar
1 tsp. fresh ground black pepper
½ tsp. salt
Boil the potatoes in salted water until fork tender, about 10 minutes depending on size. Remove with a slotted spoon and set aside. Add the haricot verts to the potato water and boil for 1-2 minutes until slightly tender but still crisp.
Combine tuna, olives, capers, and olive oil in a small bowl.
On a large platter arrange all of the salad items in rows next to each other (or in a large bowl on top of each other).
Combine all of the dressing ingredients in a large jar and shake vigorously until well combined. Drizzle the dressing over the salad and devour!
Note – any remaining dressing can be kept in the fridge for up to 2 weeks.