Mason jar niçoise salad
Uncooked baby potatoes
6 oz, rinsed and halved
Uncooked haricot vert
1½ cup(s), cut into 1" segments
Chopped romaine lettuce
2 medium, diced
2 item(s), sliced
Canned chunk white tuna in water
1 item(s), minced
Extra virgin olive oil
- Bring a medium pot of salted water to a boil. Add potatoes and cook for 5 minutes, add haricot vert and cook for an additional 5 mins or until fork tender. Drain in a strainer, rinse under cool water, and let drain
- Line up two large 3-4 cup Mason Jars or storage containers. Into each layer half of the Romaine lettuce, plum tomatoes, potato and green bean mixture, eggs, tuna, and olives.
- Whisk together all vinaigrette ingredients in a small bowl. Divide evenly into two small baggies or storage containers and pack with the Mason jars in the refrigerator.
- When ready to eat, pour vinaigrette over the salad and shake to combine.