Made this for my co-workers last week and everyone thought it was from a restaurant - serves a whole bunch of people as a side dish:
Salad:
1 bag hearts of romaine
1 head butter lettuce
1 head radicchio
1 bag Simply Potatoes, Red Potato Wedges, cut into bite-size pieces
4 six-ounce cans solid white albacore tuna packed in spring water, drained & flaked
1 bag S & W Haricots Verts (a thin French green bean) thawed and cut into bite-size pieces
Cherry tomatoes, quartered
6 hard-boiled eggs, chopped
1 can artichoke hearts, chopped
1 jar pitted Kalamata olives, sliced
Dressing:
2 garlic cloves, minced
2 teaspoons Dijon mustard
6 tablespoons white wine vinegar
1 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
1 cup extra-virgin olive oil
Kosher salt and ground pepper to taste
Make the dressing first - mix all ingredients in a shaker or mason jar (you can do this the day before.) Layer the salad ingredients in the order listed. Add dressing just before serving.
Salad:
1 bag hearts of romaine
1 head butter lettuce
1 head radicchio
1 bag Simply Potatoes, Red Potato Wedges, cut into bite-size pieces
4 six-ounce cans solid white albacore tuna packed in spring water, drained & flaked
1 bag S & W Haricots Verts (a thin French green bean) thawed and cut into bite-size pieces
Cherry tomatoes, quartered
6 hard-boiled eggs, chopped
1 can artichoke hearts, chopped
1 jar pitted Kalamata olives, sliced
Dressing:
2 garlic cloves, minced
2 teaspoons Dijon mustard
6 tablespoons white wine vinegar
1 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
1 cup extra-virgin olive oil
Kosher salt and ground pepper to taste
Make the dressing first - mix all ingredients in a shaker or mason jar (you can do this the day before.) Layer the salad ingredients in the order listed. Add dressing just before serving.
I'm glad you were thinking the same thing I was, I thought it looked hard to make. 