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Boston or Romain lettuce |
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1 package (9 oz.) frozen Italian green beans, cooked and drained |
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4 medium potatoes, cooked, peeled and thinly sliced |
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4 medium tomatoes, sliced |
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8 hard-cooked eggs, sliced |
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1/4 cup sliced pitted drained ripe olives |
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Reduced-fat or non-fat Italian dressing |
Arrange lettuce leaves on each of 4 salad plates. Mound about 1/2 cup of the beans in the center of each. Arrange potato, tomato and egg slices in petal fashion around beans. Sprinkle each salad with about 1 tablespoon of the olive slices. Pass dressing. |
