1/2 cup light olive oil vinaigrette salad dressing
8 cups torn romaine, Boston, or Bibb lettuce
4 slices red onion, separated into rings
12-ounce can albacore tuna in water, drained
4 hard-boiled eggs, peeled and quartered
16 cherry or grape tomatoes
1/4 cup sliced black olives
Place the potatoes in a 2-quart pot and cover with water.
Boil for about 12 minutes, until tender. Remove the potatoes
with a slotted spoon, rinse with cool water, and set aside.
Add the green beans to the pot and boil for about 3 minutes,
until crisp-tender. Rinse the beans with cool water and drain
well. (You can cook the potatoes and beans the day before and
refrigerate until ready to assemble the salads.)
When ready to assemble the salads, slice the potatoes
1/4-inch thick and place in a bowl with green beans. Add
1/4 cup of the salad dressing and toss to mix. Set aside.
Arrange a quarter of the lettuce over the bottom of each of
four serving plates and top with a quarter of the onion rings.
Arrange the center of each salad and drizzle each salad with
a tablespoon of the remaining dressing. Arrange a quarter of
the potato mixture and 4 tomatoes around the outer edges of
each plate and top with a sprinkling of olives. Serve immediately.