It was a naughty day, for we slept in until the afternoon. A last minute decision was made to go to the gym and run a few miles. On our way out of the gym, we ran into friends who invited us to join them for pizza. It wasn’t the ideal meal to eat after running, but we accepted the offer. An hour later, a last minute shopping decision was spent looking at electronics before going grocery shopping. It was around 8 p.m. when we returned home. Albeit, it was a good day, but neither one of us wanted to return outside to pick up a takeout meal. After eating pizza earlier in the day, greasy delivery wasn’t an option. I decided to make a quick salad that was originally planned for Wednesday or Thursday’s dinner. The menu needed a healthy change to soothe the guilt.
- 1 lb. green beans, ends trimmed, cut in half, steamed/blanched until tender; cooled
- 3/4 lb. baby potatoes; cleaned and cut in half; cooked until tender; cooled
- Kalamata olives, roughly chopped
- 1/8 to 1/4 c. red onions, thinly sliced
- 3 to 4 boiled large eggs, sliced
- 1 shallot, finely chopped
- The juice of one lemon
- 1 tsp. of Dijon mustard
- 2 to 3 tbsp. of white balsamic vinegar
- 1/8 to 1/4 c. of olive oil
- 3-5 oz. canned tuna in olive oil, drained (do not rinse)
- Salt and pepper, to taste
- The vinaigrette: Whisk shallots, olive oil, vinegar, mustard, lemon juice, salt and pepper together. Place aside.
- Making the salad: Place potatoes, olives, tuna, green beans and red onions in a bowl. Pour vinaigrette over the salad and toss lightly.
- Divide salad on individual plates. Place egg slices on top. Sprinkle with salt and pepper.