Mediterranean Antipasto Salad Platter

• 3/4 cup olive oil
• 1/3 cup loosely packed fresh flat-leaf parsley
• 1/3 cup balsamic vinegar
• 4 anchovy fillets
• 2 garlic cloves
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• Cooked green beans
• Pitted kalamata olives
• Grape tomato halves
• Canned tuna
• Hard-cooked eggs, quartered
• Capers, drained
• Red onions

1. Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides. Cover vinaigrette, and chill 2 hours.
2. Marinate green beans, olives, and tomato halves in the vinaigrette 30 minutes; drain. Serve marinated items on a large platter with Mediterranean Pasta Salad, tuna, hard-cooked eggs, capers, and red onions.

olive oil, parsley, balsamic vinegar, anchovy, garlic, lemon juice, salt, dry mustard, pepper, green beans, olives, grape tomato, tuna, eggs, capers, red onions

Taken from www.myrecipes.com/recipe/mediterranean-antipasto-salad-platter (may not work)