Ingredients
1
bag (8 oz) prewashed spring mix salad greens (5 cups)
20
pitted kalamata olives
12
cherry tomatoes, halved
2
hard-cooked eggs (from deli), cut into wedges
2
cans (5 oz each) albacore tuna, drained, flaked
1/2
cup balsamic vinaigrette dressing
Preparation
Divide salad greens evenly onto individual serving plates. Top each evenly with olives, tomatoes, eggs and tuna.
Drizzle vinaigrette dressing evenly over salads.
