Tuna Nicoise Salad With Dijon Vinaigrette

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Ingredients

• Dressing:
• 2 tablespoons Dijon mustard
• 1/3 cup red wine vinegar
• 1 tablespoon chopped fresh parsley
• 1 teaspoon sugar
• 1/2 cup extra-virgin olive oil
• Salt and ground black pepper to taste
• Salad:
• 1 (14.5 ounce) can whole potatoes, drained and halved
• 1 (14.5 ounce) can French-style no salt added green beans, drained
• 1 (14 ounce) can artichoke hearts, well drained and quartered
• 1 (14 ounce) can sliced hearts of palm, drained
• 1 (5 ounce) can tuna packed in water, drained and gently flaked
• 1 (2.2 ounce) can sliced black olives, drained
• 1 large tomato, cut into wedges
• 2 hard-cooked eggs, cut into wedges

Directions

1. Prepare Dressing: In small bowl combine mustard, red wine vinegar, parsley and sugar: gradually whisk in olive oil until well blended. Add salt and pepper to taste.
2. Prepare Salad: On large platter arrange potatoes, green beans, artichoke hearts, hearts of palm, tuna, olives, tomato wedges and hard-cooked eggs. Drizzle salad with dressing.

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