Serves: 4
Total Calories: 620

DRESSING
1/4 cup white wine vinegar
2 teaspoons Dijon style mustard
2 cloves garlic crushed
cracked pepper to taste
3/4 cup olive oil
SALAD
1 (16-ounce) can water packed Albacore tuna drained and flaked
1 pound fresh green beans cooked tender-crisp and chilled
6 small potatoes preferably new red, boiled, chilled, and cut into bit sized chunks
1 cup canned artichoke hearts drained and quartered
1/2 cup pitted Nicoise or black Kalamata olives
4 scallion thinly sliced
8 ounces mixed salad greens (3-4 cups)
GARNISH
4 ripe Roma tomatoes quartered
2 hard boiled eggs quartered
1 tablespoon capers rinces and drained
4 anchovies (optional)

1. Place all of the dressing ingredients except for the oil in a small bowl, and whisk until combined. Drizzle in the oil while whisking continually. Set aside.

2. Place all of the salad ingredients except for the mixed greens in a large bowl. Pour on a generous amount of dressing, and toss gently to coat. Cover and refrigerate for at least 2 hours.

3. To serve, dress the greens with the remaining dressing and divide equally among 4 plates. Mound the salad ingredients over the greens and garnish each salad with 4 tomato quarters, 2 egg quarters, a few capers, and an anchovy, if desired. Sprinkle a little extra cracked pepper over all and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 620
Calories from Fat: 374

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