|Fresh green beans||1⁄2 Pound|
|Red bliss potatoes||1⁄2 Pound|
|Hard cooked eggs||2|
|Iceberg lettuce||2 , torn in large pieces|
|Canned tuna||6 Ounce (1 Cup Cooked Fresh Shrimp Can Also Be Used)|
|Tomato||1 Large, quartered (Cherry Tomatoes Can Also Be Used)|
|Artichoke hearts||1⁄4 Cup (4 tbs)|
|Pitted black olives||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1 Tablespoon, grated|
|Italian dressing||1 Tablespoon|
Cut the green beans into 1 inch pieces; cook in a small amount of boiling salted water just until tender.
Cook the potatoes in simmering salted water for 20 minutes or until tender; cut into thick slices.
Arrange the green beans, potatoes, eggs, lettuce, tuna, tomatoes, artichoke hearts and olives on plates.
Sprinkle with Parmesan cheese.
Drizzle with Italian dressing just before serving.