Ingredients:

For the vinaigrette:

2 tablespoons red or white wine vinegar or sherry vinegar

1 tablespoon fresh lemon juice

1 small garlic clove, finely minced or pureed in a mortar and pestle

Salt and freshly ground pepper to taste

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil (you may substitute yogurt for some of the olive oil to make a low-fat dressing)

For the salad:

1 pound medium-size Yukon Gold or Red Bliss potatoes, cut in 1/2 inch dice

1 6 1/2-ounce can olive oil packed or water-packed light (not albacore) tuna, drained

1 red or green pepper, cut in thin slices

3 or 4 tomatoes, cut in wedges, or 1/2 pound carrots, shredded or cut in thin wide strips using a vegetable peeler

1/2 pound green beans, trimmed and cut in half if long; or broccoli florets

2 hard-cooked eggs, peeled and cut in wedges

1 small head of Boston lettuce, romaine heart; or 4 to 5 cups mixed baby salad greens, washed and dried

2 to 4 tablespoons chopped fresh herbs, such as parsley, basil, tarragon, chives and marjoram

How to Prepare:

1. In a small bowl or Pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt if using.

2. Steam the potatoes above one inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, and add the tuna. While the potatoes are hot, toss with 1/4 cup of the dressing. Season with salt and pepper to taste.

3. If using green beans, bring a pot of salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook four to five minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. (If using broccoli, steam for five minutes, refresh with cold water, and dry on paper towels.) Add the cooked vegetables to the salad bowl, along with the red or green peppers, carrots if using, and half of the herbs. Toss together with another 1/4 cup of the dressing.

4. Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing, and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture, and garnish with the tomatoes, olives and eggs.