2 bunches DOLE® Romaine Lettuce, chopped (8 cups)
8 small DOLE Red Potatoes, cooked, cooled and quartered
3 hard-cooked eggs, peeled and quartered
1 tablespoon capers, drained (15 mL)
½ cup bottled red wine vinaigrette (125 mL)
1 tablespoon Dijon-style mustard (15 mL)
Salt and ground black pepper, to taste
Chopped parsley (optional)

Combine romaine, potatoes, eggs and capers in large bowl.

Whisk together vinaigrette and mustard in small bowl. Toss with romaine lettuce mixture. Season with salt and pepper, to taste. Garnish with parsley, if desired.