Ingredients
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6 medium red potatoes, scrubbed
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1 (12 oz) bag trimmed green beans
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1 pint grape tomatoes
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6 tbsp olive oil, divided
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2 tbsp Dijon mustard
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2 tbsp white wine vinegar
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2 tbsp sliced shallots
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1 (5 oz) pkg Nature's Promise® Organic Baby Spinach & Spring Mix Salad Greens
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2 (5 oz) cans tuna packed in olive oil, drained
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4 hard-boiled eggs, peeled and quartered
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½ cup pitted Kalamata olives
Steps
1
Preheat oven to 425°F. Cut the potatoes into 1-inch pieces. To a large rimmed baking sheet, add potatoes, green beans, and tomatoes in sections. Drizzle with 2 tbsp oil and season with salt and pepper. Roast 20–25 min., until potatoes are tender and veggies are cooked.
2
Meanwhile, to a small bowl, add the mustard, vinegar, shallots, and remaining 4 tbsp oil. Season with salt and pepper. Whisk to combine and reserve.
3
When vegetables are roasted, on a platter, toss half of vinaigrette with the greens. Arrange the tuna, potatoes, green beans, tomatoes, hard-boiled eggs, and olives over greens. Drizzle with remaining vinaigrette and serve.
