|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Italian dressing||1⁄4 Cup (4 tbs)|
|Dijon style mustard||1 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Onion||1 Large, chopped|
|Chopped pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Canned mushrooms||8 Ounce, drained (1 Can)|
|Frozen broccoli||32 Ounce, thawed (2 Packages Of 16 Ounce Each)|
|Canned tuna fish||13 Ounce (2 Cans Of 6 1/2 Ounce Each)|
|Tomatoes||3 Medium, cut into wedges|
|Canned mexicorn||10 1⁄2 Ounce, drained (1 Can)|
|Romaine lettuce leaves||4|
1. Blend together in a medium-size bowl the vinegar, Italian dressing, mustard, garlic and salt and pepper to taste. Add the chopped onion, olives and mushrooms. Toss well to blend. Cover and refrigerate overnight.
2. The following day add the broccoli, tuna fish, tomato and corn to the olive mixture; toss well to mix. Line a salad bowl with romaine leaves. Spoon in the salad. Garnish with raw onion rings and grated cheese, if you wish.