Smorgasbord Tuna Salad - cooking recipe

Ingredients

1 lb. small white potatoes, cooked
1 lb. can cut wax beans, drained
2 Tbsp. low-fat oil and vinegar salad dressing
large lettuce leaves
2 cans (6 oz. each) tuna in water, drained and crumbled
1 lb. tomato wedges, drained
2 Tbsp. low-fat oil and vinegar salad dressing
fresh pepper

Preparation

Slice potatoes into a medium bowl.
Place wax beans in a second bowl.
Toss contents of each bowl with 2 tablespoons dressing. Cover a serving platter with lettuce leaves.
Place tuna in center. Pile in mounds around the tuna, the potatoes, beans and tomato wedges.
Sprinkle over tomatoes 2 tablespoons dressing.
Season all with fresh pepper.