mache (aka lambs lettuce)
spring mix lettuce
haricot vert (aka green beans, parboiled and cooled)
kalamata olives in olive oil, halved
english cucumber, diced
cherry tomatoes (I like to buy the assorted color pack)
red shallot, sliced thin
canned tuna packed in olive oil
hard-boiled eggs, completely cooled and sliced
olive oil, white balsamic vinegar, cracked black pepper and sea salt
I don't use measuring utensils - so the amount of each ingredient can be adjusted to your liking. For this meal, I make the salad in the bowls they will be served in so I am able to gauge how much of each ingredient I'll use as I layer them. If time allows, chill the salad bowls in the fridge or freezer before compiling the ingredients.
Start by building the base of the salad with a combination of mixed lettuce and and small handful of mache, or lamb's lettuce, on top.
Next I layer on all the ingredients: haricots verts, tuna fish, assorted cherry tomatoes, cucumber, kalamata olives, red shallot, and lastly the sliced egg (which I clearly need a lesson in doing more beautifully!). You could add fingerling potatoes and capers if you like.
Drizzle with olive oil and balsamic vinegar (I am partial to a colorless one from Trader Joe's) and season to taste with cracked black pepper and sea salt.
Voila! Healthy, delicious meal in minutes.
Thanks Julie, and good luck! Readers, give Julie a thumbs up if you like this recipe!