SALAD: 1 lb. green beans, steamed crisp tender
4 lg. potatoes, cooked just until soft, peeled, cubed & kept warm (4 c. cubed)
2 scallions, sliced
Leaf lettuce
Cherry tomatoes DRESSING: 2 tbsp. olive oil
2 tbsp. white wine vinegar
1 lg. clove garlic, crushed
1 sm. red onion, thinly sliced in rings
1/2 tsp. oregano (1 tsp. if fresh)
1/2 tsp. salt
1/8 tsp. pepper Place potatoes and scallions in bowl. In jar combine dressing ingredients. Shake and pour over vegetables. Toss gently to mix well. Cover and chill several hours or overnight. Serve on bed of lettuce with beans and tomatoes as garnish. | 
