Source: The Holly Clegg Trim and Terrific Cookbook, ©2002 by Holly Clegg

Salad of fresh lettuce, green beans, tomatoes, hard boiled eggs, red potatoes, and tuna with a vinaigrette dressing.

Servings

Salad
3 potatoes, fresh, medium , red, sliced
1 tbsp fresh chopped green onion (scallion)
1 pinch salt and pepper
0.5 lb fresh green beans
1 head Boston lettuce , rinsed
2 Fish, tuna, white, with water, drained, can , well drained (about 9 oz can)
1 pinch salt and pepper
1 Cucumber, fresh, medium , peeled and thinly sliced
2 fresh tomatoes , quartered
2 large hard-boiled eggs , sliced (optional)

Vinaigrette Dressing
0.5 tsp minced garlic
1 tbsp chopped parsley
0.25 cup fresh chopped red onion
0.33 cup red wine vinegar
2 tbsp fresh lemon juice
1 tsp dijon mustard
3 tbsp olive oil

1 Place the potatoes in a medium saucepan; cover with salted water. Cook, uncovered, until tender when pierced with a fork, about 20 to 25 minutes.
2 Drain, peel, and slice. Combine with the chopped green onion, salt, and pepper; set aside.
3 Snip the ends off the green beans. In a microwave-safe dish, cook the green beans in a small amount of salted water, covered, in the microwave or on the stove-top until crisp-tender. Drain.
4 Line a large platter with the lettuce. Arrange the green beans over the lettuce. Blend dressing ingredients together. Drizzle salad with 1/4 cup Vinaigrette Dressing.
5 Around the edges of the tuna, arrange the potato slices, cucumber slices, tomato wedges, and egg slices. Pour the remaining Vinaigrette Dressing over all.
6 Cover with plastic wrap and refrigerate at least 1 hour.

Try using grilled fresh tuna instead of the canned version.