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
Drain marinated vegetables and spoon onto lettuce. Reserve
Break up tuna and arrange with eggs and tomatoes on top of
Sprinkle with reserved dressing.