Ingredients

The following ingredients have 3 Servings
  • 2 cups small gold or red potatoes
  • 2 cups haricot vert green beans (French green beans)
  • 1 cup chopped cherry tomatoes
  • 12 ounces canned tuna
  • 4 hard boiled eggs (chopped or sliced)
  • ½ cup kalamata olives (chopped)
  • ¼ cup fresh parsley
  • 8 cups baby arugula
  • Lemon vinaigrette dressing

Instruction

  • Add potatoes to a pot and cover with cold water by at least 2 inches. Add a pinch of salt. Bring to a boil over medium high heat. Boil potatoes for 10-15 minutes or until fork tender. Once cooked through, remove potatoes from the boiling water with a slotted spoon and rinse in cold water.
  • Add green beans to the boiling water and cook for about 5 minutes (or until desired level of tenderness). Drain and run under cold water or place in an ice water bath.
  • Let all the veggies cool and once potatoes are cool enough to handle, chop in halves or quarters.
  • Make the dressing by whisking together all the ingredients in a small bowl or glass jar.
  • For the mason jars: Line up 4 32 ounce wide-mouth mason jars. Add 3 Tablespoons of dressing into each jar then start layering ingredients in this order: ½ cup potatoes, ½ cup green beans, ¼ cup tomatoes, 4 ounces tuna, 1 hard boiled egg, olives, parsley and arugula. Place lid on jars and keep in fridge until ready to serve.
  • When ready to enjoy, shake jar and pour into a serving bowl.