Salad:

1 lb. haricots verts or slim asparagus

1 lb. baby yukon gold potatoes

2 cans tuna in olive oil, drained

1 package grape or cherry tomatoes, halved

1/2 cup pitted Kalamata or olives of your choice

1/2 cup chopped parsley

4 hard-boiled eggs, quartered

1 package mixed baby greens

For Dressing:

1/4 cup Champagne or White Balsamic vinegar

2 teaspoons Dijon mustard

2 garlic cloves, minced

1/3 cup extra-virgin olive oil

Whisk dressing ingredients or shake in a jar.

Cook beans or asparagus in a pot of boiling water until tender. Transfer to bowl of ice water. Pat dry. Cut asparagus into thirds if using. Do not drain boiling water. Add potatoes to water and simmer until tender, 20 minutes or so. Halve potatoes while warm. Flake tuna and toss with 1 or 2 tablespoons dressing. Toss greens with a little dressing in salad bowl. Toss potatoes and beans with tomatoes, olives, parsley and remaining dressing in a second bowl. Add to greens. Top with eggs and tuna.  Adapted from Gourmet.