Ingredients
1 pound red potatoes (about 2 large), cubed1/4 pound fresh green beans, trimmed1/2 cup oil and vinegar salad dressing1/2 teaspoon grated lemon zest1/4 teaspoon freshly ground pepper6 cups torn romaine4 hard-boiled large eggs, sliced3 pouches (2-1/2 ounces each) light tuna in water2 medium tomatoes, chopped
Preparation
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes, adding green beans during the last 3 minutes of cooking. Drain potatoes and beans; immediately drop into ice water. Drain and pat dry.
In a small bowl, combine salad dressing, lemon zest and pepper. Divide romaine among 4 plates; arrange potatoes, green beans, eggs, tuna and tomatoes over romaine. Serve with dressing mixture.
