This classic salad originates from a nice, sunny and vibrant Mediterranean city. To increase good fats, switch from tuna to canned or leftover grilled salmon.

PREP TIME: 10 minutes
SERVINGS: 4

Ingredients

• 4 c romaine lettuce, chopped
• 1 can (12 oz) tuna, rinsed and drained
• 20 black olives
• 8 new potatoes (8 oz), boiled, drained and chilled
• 1 c green beans, steamed, drained and chilled
• 2 hard-cooked eggs, sliced
• 1 c cherry tomatoes

Dressing

• 1 Tbsp Penzeys Spices Sunny Paris Seasoning or other salt-free seasoning blends
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• ½ tsp Dijon mustard
• ½ tsp salt
• ½ tsp freshly ground black pepper

Instructions

1. TO MAKE THE SALAD: Place the lettuce in a bowl or on a platter. Arrange the tuna, olives, potatoes, green beans, eggs and tomatoes on top of the lettuce.
2. TO MAKE THE DRESSING: Whisk together the seasoning blend, oil, lemon juice, mustard, salt, and pepper. Drizzle over the salad.

CALORIES PER SERVING: 290

MAKE IT A MEAL: Add 1 medium whole wheat roll for a total 390 calories.