For salad

• ½ cup Flanagan Farm Dill Kraut, lightly drained 
• 2 cups mixed greens
• ½ cup haricot verts, blanched
• ½  LB baby potatoes, cooked and cut in half
• ½ cup cherry tomatoes, halved
• 2 hardboiled eggs, halved

• ¼ cup kalamata or nicoise olives
• 4-6 sprigs of fresh dill
• 2 cans of tuna, high quality and in olive oil

For dressing

• ¼ cup Dill Sauerkraut Brine
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• ¼ cup olive oil
• 1 TBS fresh dill, chopped
• Salt and pepper

Dressing

• Add all ingredients into a jar and shake to combine.  
• Season with salt and pepper,

Salad

• Add spring mix to large bowl or platter.
• Add each item keeping each ingredient in a section/group. Start with the potatoes, haricot verts, tomato, egg, olives, and Flanagan Farm Dill kraut. 
• Add tuna in the middle of the bowl or platter.
• Top with fresh dill, season with salt and pepper and generously drizzle with dressing.

Enjoy!