6 cups romaine lettuce, ready-to-serve
6-oz can tuna, packed in water
2 baking potatoes with peel, cooked and sliced
2 cups green beans, boiled and drained
1/4 cup chopped black olives
1 cup of sliced tomatoes
3 tablespoons balsamic vinegar
1/4 teaspoon black pepper
Place lettuce in large salad bowl. Top with tuna, sliced potatoes, green beans, olives and tomatoes. Cover and refrigerate until ready to serve.
Serve with balsamic vinegar and black pepper on top.