- 2 eggs - hard boiled
- 1/2 pound of small potato
- 1/2 pound of green beans - blanched
- 1/2 head of green lettuce - washed
- 1 can of tuna fish (7 ounces)
- 4 ounces of tomatoes
- 10 black olives
- 2 tablespoons of capers
- 1/2 cup of vinaigrette dressing
Cook the potatoes until tender and let cool.
Build each salad starting with a layer of lettuce.
Add half the vegetables, tuna, eggs, and olives to each plate.
Sprinkle with capers.
Serve with vinaigrette dressing.