Tuna Nicoise Salad

INGREDIENTS

Dressing:

• 2 tablespoons Dijon mustard
• 1/3 cup red wine vinegar
• 1 tablespoon fresh chopped 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 each cut in half
• 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 ripe olives, drained
• 1 large tomato, cut into wedges
• 2 hard-cooked eggs, each cut into wedges

PREPARATION

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.

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.