French Salad- Salade Composee - cooking recipe

Ingredients

1 (14 3/4 ounce) can kidney beans, rinsed and drained
1 cup raw zucchini, sliced
8 mushrooms, sliced
4 1/2 cups mixed salad greens
4 hard-boiled eggs, sliced
2 large vine-ripened tomatoes, sliced
12 pitted black olives
anchovy, to taste
2 (6 ounce) cans solid albacore tuna, packed in water, drained
coarsely chopped parsley
balsamic vinaigrette, Bottled

Preparation

Marinate kidney beans, zucchini, and mushrooms in vinaigrette for 20- 30 minutes.
At serving time, toss mixed salad greens in a bowl with vinaigrette and arrange around edges of a large serving dish.
Mound beans in center, and decorate base with groups of marinated mushrooms and zucchini interspersed with hard-boiled eggs, tomatoes, olives, anchovies, and chunks of tuna.
Pour a bit more vinaigrette over all, sprinkle with chopped parsley, and serve.
Cooking time is marinade time.
Delicious with grilled olive-oiled French bread and a chilled rose wine.