1 lb. small red new potatoes, scrubbed and halved 
6 large eggs 
1/2 lb. green beans, stems trimmed

2 cups grape tomatoes, halved

1/4 cup black or Kalamata olives
Salt and pepper to taste

(You can add tuna fish either canned or fresh that has been seared if desired)

Separately boil green beans and potatoes until fully cooked.  Set aside to cool.

Boil eggs until hard boiled.

Chop green beans into bite size pieces.  Slice potatoes into medallions.  Peel eggs and slice into quarters. 

Arrange all salad items neatly on a salad platter.  Drizzle with dressing and serve.

Honey Balsamic Vinaigrette

1/4 cup Balsamic vinegar 
1 Tbsp. Dijon mustard 
2 tsp. honey 
1/4 cup extra-virgin olive oil 

Ground pepper In a food processor blend together vinegar, mustard, honey and pepper. 

Slowly add oil to create an emulsion. Toss with salad.