Tuna Potato Salad With French Dressing
|Tuna||6 Ounce, drained and broken up (1 Large Tin)|
|Heart of romaine||2 (Heart Leaves Only)|
|Curly head endive||1 (Chicory)|
|Watercress||1 1⁄4 Bunch (125 gm), stemmed|
|Cooked potatoes||4 Small, sliced|
|Green pepper||1 , seeded and julienned|
|Tomatoes||3 Small, cut into wedges|
|French dressing||1⁄2 Cup (8 tbs)|
Wash the greens and dry well.
Cut in bite-size pieces, about one inch.
Put greens in large bowl and add tuna, potatoes, green pepper, and tomatoes.
At serving time toss lightly with just enough French dressing to moisten all ingredients well.