This entry was posted on Thursday, September 6th, 2007 at 3:47 am and is filed under Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 3 cups previously cooked green beans in a bowl
- 3 quartered tomatoes in a bowl
- ¾ to 1 cup vinaigrette
- 1 head Boston lettuce, separated, washed, and dried
- A large salad bowl or shallow dish
- 3 cups cold French salad
- ½ cup pitted black olives
- 3 hard boiled eggs, cold, peeled and quartered
- 12 canned anchovy fillets, drained, either flat or rolled with capers
- About 1 cup (8 ounces) canned tuna, drained
Just before serving, season beans and tomatoes with several spoonfuls of dressing. Toss the salad leaves in the salad bowl with ¼ cup of vinaigrette and place leaves about bowl. Arrange potatoes in bottom of bowl; decorate with the beans and tomatoes, interspersing them with a design of tuna, olives, eggs, and anchovies. Pour remaining dressing over salad, sprinkle with herbs, and serve.