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Ingredients

1 (20 ounce) package frozen roasted red potatoes 1 (12 ounce) package frozen whole green beans 4 large eggs ¾ cup dry-packed sun-dried tomatoes, halved 3 tablespoons white balsamic or white wine vinegar 1 tablespoon Dijon mustard ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon dried thyme ⅓ cup olive oil 2 (5 ounce) cans solid-packed tuna in oil, drained ½ cup pitted kalamata olives

Nutrition Info

598.9 calories carbohydrate: 45.3 g cholesterol: 197.6 mg fat: 33 g fiber: 6.2 g protein: 31.7 g saturatedFat: 5.6 g servingSize: - sodium: 1039.8 mg sugar: 8 g transFat: : - unsaturatedFat: : -

Cook potatoes and beans according to package directions.
Meanwhile, put eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes. Drain, run eggs under cold water, and peel. Halve each lengthwise.
Blanch tomatoes in a pot of boiling water to soften, 30 seconds. Drain well.
Whisk together vinegar, mustard, salt, pepper, and thyme in a bowl. Gradually add oil, whisking until combined well.
Arrange potatoes, beans, tomatoes, eggs, tuna, and olives on a platter and drizzle dressing over top.

4 servings

With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.