A few pantry staples like canned tuna, olives, and sun-dried tomatoes make this a go-to dinner on hectic nights.

Ingredients

• 1 small shallot
• 1/4 cup olive oil
• 3 tbsp champagne vinegar
• 2 tbsp Dijon mustard
• 1 (8 oz) pkg steam-in-bag  French-cut green beans
• 2 (5 oz) cans solid light or white tuna in olive oil
• 1 cup julienne-cut sun-dried tomatoes in oil
• 1 (5 oz) pkg Nature's Promise Organic Baby Butter Lettuce
• 1 cup pitted mixed olives

Steps

Tips

HACK Triple the mustard, vinegar, and oil for the vinaigrette and store the leftover dressing in the same jar for salads later in the week. TIP: Change up this salad by including canned artichoke hearts, hard-boiled eggs, cherry tomatoes, and boiled potatoes.