- Dressing:
- 2 tablespoons Dijon mustard
- 1/3 cup red wine vinegar
- 1 tablespoon chopped fresh parsley
- 1 teaspoon sugar
- 1/2 cup extra-virgin olive oil
- Salt and ground black pepper to taste
- Salad:
- 1 (14.5 ounce) can whole potatoes, drained and halved
- 1 (14.5 ounce) can French-style no salt added green beans, drained
- 1 (14 ounce) can artichoke hearts, well drained and quartered
- 1 (14 ounce) can sliced hearts of palm, drained
- 1 (5 ounce) can tuna packed in water, drained and gently flaked
- 1 (2.2 ounce) can sliced black olives, drained
- 1 large tomato, cut into wedges
- 2 hard-cooked eggs, cut into wedges
- Prepare Dressing: In small bowl combine mustard, red wine vinegar, parsley and sugar: gradually whisk in olive oil until well blended. Add salt and pepper to taste.
- Prepare Salad: On large platter arrange potatoes, green beans, artichoke hearts, hearts of palm, tuna, olives, tomato wedges and hard-cooked eggs. Drizzle salad with dressing.