1 sm. head lettuce
6 med. sized cold cooked potatoes, sliced or 1 lb. can sm. whole white potatoes
1/2 lb. fresh green beans or 1 (10 oz.) pkg. frozen green beans, cooked, cold & cut into 1/2" lengths
6 tomatoes, quartered
1/2 c. vinaigrette dressing (see dressing recipe)
1 (13 oz.) can tuna, drained (optional)
Black or green olives for garnish (optional)

1. Wash and separate lettuce leaves, throwing away any that are wilted or discolored. Arrange leaves decoratively in a large, shallow serving plate and set aside.

2. In a large mixing bowl, combine potatoes, beans and tomatoes. Pour vinaigrette dressing over vegetables. Using 2 spoons carefully toss vegetables until they are thoroughly coated.

3. Spoon vegetables onto lettuce leaves and top with mound of tuna and/or olives.

4. Serve at once.

VINAIGRETTE DRESSING - VINAIGRETTE:

1 clove garlic
1 tsp. salt
3 tbsp. red wine vinegar
1/4 tsp. pepper
6 tbsp. olive or vegetable oil

1. Chop garlic into very fine pieces and put in a small bowl.

2. Use the back of a spoon to mash garlic. Then mix in with salt.

3. Add vinegar and pepper, stirring until smooth.

4. Place in a small jar with a tight fitting lid. Add oil, screw on lid and shake until well blended. Enough for 4 or 5 salad servings.