Often referred to as the Martha Stewart Salad at my house, we originally started making this salad based off of an image we saw in one of Martha Stewart’s Magazine. It is one of my favorite meals and so pretty to layout on your table.This salad is a great way to make use of the veggies that I grow (about 70% of the ingredients come from my garden). I like to keep all my ingredients separate and allow people to make their own creations.
Ingredients:
- 2 Heads Boston Bibb Lettuce
- 1 C. Pitted and Sliced Kalamata Olives
- 1 C. Halved Cherry Tomatoes
- 2 Packages Tuna (drained)
- 1 lb Fingerling Potatoes (halved)
- Boil until tender
- toss with dressing
- 1/3 C. Capers
- 2 Handfulls Fresh Green Beans
- Blanched
- toss with juice from 1/2 a lemon
- sprinkle with kosher salt
- 3 Hard Boiled Eggs
- 1 Cucumber (diced)
- 1 C. Feta Cheese
- Crutons
- Dijon Vinaigrette
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