- 1/3 cup NAKANO® Seasoned Rice Vinegar – Original
- 1/4 cup olive oil
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cloves garlic, minced
- 8 ounces red potatoes, cooked and sliced
- 1 ripe medium tomato, cut into thin wedges
- 1 cup fresh or frozen green beans, steamed and cut into 11/2-inch pieces
- 1/4 cup sliced pitted kalamata or ripe olives
- 1/4 cup chopped red onion
- 8 large lettuce leaves (Romaine, Boston or red leaf)
- 2 hard-cooked eggs, peeled and quartered
- In a large bowl, combine rice vinegar, oil, mustard, salt and pepper and garlic; mix well. Add remaining ingredients except lettuce and eggs; toss well. Cover and refrigerate at least 1 hour.
- Using a slotted spoon, place salad on lettuce-lined serving plates. Arrange eggs on plates. Serve with remaining dressing.