Nicoise Salad

• 1/3 cup olive oil
• 3 tablespoons white wine vinegar
• 1-1/2 teaspoons Dijon mustard
• 1/8 teaspoon each salt, onion powder and pepper
• 2 small red potatoes
• 1/2 cup cut fresh green beans
• 3-1/2 cups torn Bibb lettuce
• 1/2 cup cherry tomatoes, halved
• 10 Greek olives, pitted and halved
• 2 hard-boiled large eggs, quartered
• 1 can (5 ounces) albacore white tuna in water, drained and flaked

1. In a small bowl, whisk the oil, vinegar, mustard, salt, onion powder and pepper; set aside.
2. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and cool; cut into quarters.
3. Place beans in another saucepan and cover with water. Bring to a boil. Cover and cook until crisp-tender, 3-5 minutes; drain and rinse in cold water.
4. Divide lettuce between two salad plates; top with potatoes, beans, tomatoes, olives, eggs and tuna. Drizzle with dressing.

olive oil, white wine vinegar, mustard, salt, red potatoes, green beans, bibb lettuce, cherry tomatoes, olives, eggs, water

Taken from www.tasteofhome.com/recipes/nicoise-salad/ (may not work)