Serving Size: 4
Preparation Time: 0:30
On a bed of washed and spun dry lettuce leaves, arrange piles of flaked tuna, green bean salad and potato salad. Garnish with black olives, tomato and egg wedges. Decorate with anchovy strips. Sprinkle remaining Sauce Vinaigrette over.
nb: Please refer to my vinaigrette sauce recipe. It has the ingredients needed to make this taste right. Any old "French Dressing" won't be as good.
If sweet Vidalia onions are in season, a slice or two per salad is a welcome addition.
Notes: If you can find the tiny black Nicoise olives, use a bunch of them, otherwise just use a few. A good crusty bread should be served with this salad.
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