Yummy Salad Nicoise Recipe (Glow Magazine)

Since about my 4th month of pregnancy, I cannot seem to get enough of eating hardboiled eggs!  I'm guessing it's my body's way of saying I need more protein...but I cannot stop eating them...they are soooo delicious!

Anyways, so I am always on the lookout for recipes/ideas for hardboiled eggs, and came across this great one in Glow magazine (unfortunately, I cannot find a link online, so have copied it below):

DRESSING
1 tbsp grainy mustard
1/4 cup Nativa Organics Balsamic Vinegar
1/4 cup Nativa Organics Extra-Virgin Olive Oil

SALAD
6 baby red-skinned potatoes, quartered
2 eggs
1/2 lb green beans, trimmed
6 cups spinach (about one 178 g bag)
1 cup cherry or grape tomatoes, halved
2 cans Life Brand Solid Light Tuna, packed in water
2 hearts of palm (canned), rinsed and sliced into rounds (***I didn't do this)
1/2 cup pitted black olives (preferably nicoise)
Freshly ground pepper

1. Prepare dressing by combining all ingredients in a sealable container; shake well to mix and set aside.
2. Bring a medium pot of water to a boil over high heat.  Add potatoes and cook until fork-tender but still firm, about 10 minutes, drain and set aside.  While the potatoes are cooking, place eggs in a small pot, cover with cold water and bring to a boil.  Place lid on pot and remove from heat.  Let stand for 10 minutes.  Drain water, peel off shells and quarter.
3. Bring another pot of water to a boil, add green beans and cook until tender but not limp, about 6 minutes.  Drain and plunge beans into a bowl filled with ice cubes and water.
4. Divide spinach among plates and top with potatoes, eggs, green beans, tomatoes, drained tuna, hearts of palm and olives.  Spoon dressing over salad and season with pepper.

ENJOY :)

PREP TIME: about 30 mins.
SERVES: 3 or 4
PER SERVING: 396 calories, 23g fat, 23g carbs, 5g fibre, 25g protein, 979 mg sodium