• ½ head romaine lettuce- washed and chopped
• 3 red skin potatoes- cooked until fork tender
• 4 hard boiled eggs- peeled and quartered
• 2-3 plum tomatoes- cut in wedges
• 10-15 kalamara olives
• 2 cans of tuna in olive oil
• 2 green onions- chopped

For the dressing:

• ½ cup olive oil
• ¼ cup white wine vinegar
• 2 garlic cloves- crushed
• 1 tsp Dijon mustard
• ½ tsp crushed black pepper½-1 tsp pink Himalayan salt