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 solid white albacore tuna, packed in water, drained and broken into pieces
½ teaspoon salt
¼ teaspoon black pepper
⅓ 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!
Note – any remaining dressing can be kept in the fridge for up to 2 weeks.