Start the day before, as it has to marinate overnight. Serve with cold cuts, crusty bread and white wine.

     Receipt serves six; the photo is 1/2 the receipt and serves three.

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.

Garlic Vinaigrette

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.

To Serve:

• 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.