Simple Niçoise Salad
This delicious summertime favourite is not only tasty for entertaining but can be made ahead. Serves 4 to 6

Salad:
1 lb. (500g) white nugget potatoes, cooked and cubed
½ lb. (250g) French-style green beans, trimmed and blanched
½ lb. (250g) Freybe Gypsy Salami, cut into julienne strips
2 hard-cooked eggs, peeled and quartered
1 tomato, cut into wedges
½ cup (125 mL) olives
2 cups (500 mL) baby greens, washed and spun dry

Dressing:
3 tbsp. (45 mL) seasoned rice vinegar
1 tsp. (10 mL) Dijon mustard
1/3 cup (75 mL) extra virgin olive oil

1. Arrange equal amounts of cubed potatoes, green beans, and strips of salami on 4 or 6 individual salad plates.

2. Gently top with egg and tomato wedges. Cover and refrigerate until ready to serve.

3. To serve, scatter with a few olives and some baby greens.

4. Combine dressing ingredients and whisk to blend. Drizzle over arranged salads and serve.