Mediterranean Style Salads

This salad is loaded with both flavor and nutrients. The tuna and anchovies provide protein and are a rich source of omega-3 fat, the olives and olive oil supply heart-healthy monounsaturated fat, the eggs provide protein and vitamins, the potatoes provide energy-giving carbohydrates, as well as plenty of potassium and fiber.

Ingredients

2 small potatoes-peeled and cut into bite-size cubes
16 green beans-ends trimmed and halved
4 cups butter lettuce leaves-washed and dried
14 oz (420g) canned light meat tuna in olive oil-drained and broken into chunks
2 tomatoes-cut into wedges
¼ red onion-thinly sliced and separated into rings
4 anchovy fillets-halved lengthways
3 eggs-hard-boiled, peeled and quartered
16 black olives (Niçoise are ideal)
3 tablespoons extra virgin olive oil
2 tablespoons red or white wine vinegar
1 clove garlic-minced (crushed)
½ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper

Directions

STEAM the potatoes for until tender (around 8-10 minutes), adding the beans for the last 5 minutes of cooking, then set aside to cool. ARRANGE the lettuce, potatoes, beans, tuna, tomatoes, onion, anchovies, eggs and olives on a serving platter. PLACE the remaining ingredients in a small jar with a screw-top lid and shake to combine. POUR the dressing evenly over the salad to serve.