French Nicoise Salad

1 small head of lettuce
6 medium-sized cold cooked
potatoes, or 1-lb. can
small whole white potatoes
1/2 lb. fresh green beans or 1 10-oz.
package frozen green beans,
cooked, chilled, and cut into
1/2-inch lengths
6 tomatoes, quartered
1/2 c. vinaigrette dressing
1 13-oz. can tuna, drained
black or green olives for garnish

Wash and separate lettuce leaves, throwing away any that are wilted or discolored. Pat lettuce leaves dry. Arrange leaves decoratively in a large, shallow serving plate and set aside. 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. Spoon vegetables onto lettuce leaves and top with mound of tuna and/or olives. (Or if you prefer, arrange the vegetables and tuna as shown in the photo.) Serve immediately.