1 bag Fresh Express Sweet & Crunchy Salad
1 pound small red potatoes, cut in half
2 Tbsp extra virgin olive oil
Coarse salt and ground pepper
1 cup green beans, cut in half
1 pint grape tomatoes
2 cans Albacore tuna packed in olive oil, drained
1/4 cup nicoise olives
4 hard boiled eggs, cut in half
8 fresh basil leaves (optional garnish)
1/4 cup tarragon vinaigrette or make your own (recipe below)
Finely grated zest of 2 lemons
Juice of 2 lemons
2 Tbsp champagne vinegar (or substitute white wine vinegar)
1 Tbsp Dijon mustard
1/2 cup canola oil
Coarse salt and freshly ground black pepper
1 Tbsp fresh tarragon, chopped
Preheat oven to 450 degrees. Line a baking sheet with parchment paper. In a bowl, toss potatoes with oil, season with salt and pepper, and toss to coat. Place potatoes on baking sheet and roast for 15 minutes. Add tomatoes and green beans to potatoes and continue baking until potatoes are fork tender and tomatoes are lightly blistered and soft, about 10 minutes.
In a medium bowl, whisk together lemon zest, juice, vinegar and mustard, add oil; season with salt and pepper. Just before serving, stir in tarragon leaves.
In a medium bowl, toss Fresh Express Sweet & Crunchy Greens with 2 tablespoons vinaigrette. Divide salad between 4 plates. Arrange roasted vegetables, tuna, olives, eggs on the salad. Add basil leaves for garnish if desired. Drizzle with remaining vinaigrette and serve.