2 cups green beans, cut diagonally into
1 1/2 inch lengths.
1/2 lb asparagus, cut diagonally into
1 inch lengths.
3 medium new potatoes, boiled, peeled,
and sliced into 1/2 inch slices
1 large red onion, sliced very thinly.
1 green or orange pepper, cut into thin rings.
2 cups celery, sliced diagonally into
1/2 inch slices.
1 cup black olives.
1 head romaine lettuce.
2 cans (6 oz) white tuna, chunk style.
6 eggs, hard boiled, quartered.
4 medium tomatoes, quartered.
Use a "Zesty Italian Style" oil and vinegar dressing or mix this up:
2 tsp Dijon mustard
1 1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, crushed
1/4 cup tarragon vinegar
2 Tbsp lemon juice
3/4 cup olive oil
Cook green beans until just tender, about 5 minutes. Refresh under cold
water, drain well.
Cook asparagus as for green beans.
In a large bowl, combine beans, asparagus, potatoes, onions, green pepper,
celery and olives.
Pour on dressing (about 1 1/4 cups) and stir gently to combine.
Refrigerate overnight, i.e., 24 hours, in a covered container stirring
gently two or three times.
Line a shallow bowl or dish with lettuce broken into large bite-size pieces.
Drain marinated vegetables and spoon onto lettuce. Reserve dressing.
Break up tuna and arrange with eggs and tomatoes on top of vegetables.
Sprinkle with reserved dressing.