4 large leaves of Romaine lettuce, washed and dried and left whole.
1 can of 8oz tuna (water or oil, your preference)
1/2 cup of steamed green beans or italian style green beans
1 small jar of artichoke hearts in oil
3 large white mushrooms sliced
1/2 haas avocado sliced thinly
1/2 - 1 cup of cooked cauliflower (not mushy) drenched in the artichoke juice
3-4 cherry tomatoes
1/4 cup of sliced or whole olives (your choice)

homemade vinegarette dressing (recipe below)
freshly ground pepper

On a large platter or large shallow bowl, lay romaine lettuce leaves on bottom of plate. Arrange the rest of the ingredients on leaves to make it look attractive. Don't throw it all on the plate!

Drizzle homemade vinegarette all over the different foods and serve at room temperature. Crack fresh pepper on top of food.


Vingarette:
1/4 olive oil
4 T of white wine vinegar
1 fresh garlic clove pressed
2T worcestershire sauce
2 T or several good shakes of oregano
2T thyme leaves
1T of dry mustard or 1t of gouldens brown mustard
1 packet of splenda
4 T of water

Shake well and drizzle on salad. Keeps forever in the fridge.

Wow! I loved this stuff. It will be great to make this at home. I can taste the dressing now!