Salad Niçoise

• 2 teaspoons olive oil
• 1/2 teaspoon dijon mustard
• 1 teaspoon red wine vinegar
• 1 teaspoon fresh lemon juice
• dash of pepper
• 2/3 cup cooked bulgur
• 1/2 cup steamed haricot verts
• 6 cherry tomatoes, halved
• 3 chopped kalamata olives
• 1 tablespoon chopped red onion
• 2 1/2 ounces sustainable oil-packed albacore tuna, drained
• 1 cup fresh arugula
• fresh parsley (garnish)

1. Combine 2 teaspoons olive oil with 1/2 teaspoon Dijon mustard, 1 teaspoon red wine vinegar, 1 teaspoon fresh lemon juice, and a dash of pepper. Toss dressing with 2/3 cup cooked bulgur.
2. Add 1/2 cup steamed haricot verts, 6 cherry tomatoes, halved, 3 chopped kalamata olives, 1 tablespoon chopped red onion, and 2 1/2 ounces sustainable oil-packed albacore tuna, drained. Toss gently to coat.
3. Serve over 1 cup fresh arugula, sprinkle with fresh parsley.

olive oil, dijon mustard, red wine vinegar, lemon juice, pepper, verts, cherry tomatoes, kalamata olives, red onion, tuna, fresh arugula, parsley

Taken from www.myrecipes.com/recipe/salad-nicoise-0 (may not work)