Tuna Niçoise Salad

Trying to copy-cat one of my favorite salads from one of my top restaurants, I came up with this delicious rendition. Lots of good stuff here.... tuna salad, greens, potatoes, green beans, and tomatoes. Great to make parts of it ahead of time so you can just throw it all together when ready to eat. Or also great for meal prep for the week to grab and go.

Makes 4 servings.

Ingredients:

• 2 cans tuna, drained

• 4 Tbsp chives, chopped

• 1/4 c golden raisins

• 1 stalk celery, chopped

• 2 Tbsp mayonnaise

• 2 Tbsp sweet relish

• 1 tsp lemon pepper

• 1/2 tsp celery salt

• 4 c mixed greens

• 2 tomatoes, chopped

• 2 handfuls of green beans

• 8 new potatoes, quartered

• 1/2 c kalamata olives

• 4 hard boiled eggs

• seasoning salt

• olive oil

DRESSING

• 1/4 c olive oil

• 1/4 c white balsamic vinegar

• 1 tsp dijon mustard

• 1 tsp honey

• 1 tsp lemon juice

• dash salt and pepper

Instructions:

1. Roast potatoes: Heat oven to 425 degrees. Toss potatoes with olive oil. Spread potatoes on baking sheet lined with parchment paper, sprinkle with seasoning salt, and roast for approximately 30 minutes, or until potatoes are lightly browned. Remove and set aside.

2. Cook green beans: Boil 2 cups of water, add green beans, boil for 3-4 minutes, then remove and add beans to bowl of ice water. Let sit 2 minutes, remove from water and set aside.

3. Mix tuna: In a small bowl, add tuna, chives, raisins, celery, relish, mayo, pepper and salt. Stir until well combined.

4. Dressing: In a small bowl, whisk together the below ingredients until well blended. You can also combine in a blender to emulsify ingredients.

5. In 4 separate containers, divide mixed greens, tuna, green beans, potatoes, tomatoes, olives and hardboiled eggs. Drizzle each with dressing or add to separate small container.

6. Otherwise, if eating immediately, add 1/4 of the ingredients to a plate instead, and Enjoy!