INGREDIENTS:

2 heads Boston lettuce, cleaned 1 large can (12 oz) tuna fish 2 hard-cooked eggs, cut into wedges 2 cups steamed green beans 2 cups cubed cooked new potatoes 2 cups tomato wedges 1/2 cup Italian Salad Dressing (or red wine vinegar and olive oil)

INSTRUCTIONS:

-Arrange a bed of Boston lettuce in each plate. -Top decoratively with tuna, eggs, green beans, potatoes and tomatoes. -Cover and refrigerate until ready to serve. -Drizzle with dressing just before serving.