Iris likes......

• 1/2 pound new potatoes, quartered
• 1/4 cup chopped fresh parsley
• 1/4 cup pitted nicoise olives
• 1/2 onion, thinly sliced
• 1 (6 ounce) can tuna
• 1/3 pound fresh green beans - rinsed, trimmed and blanched
• 1/2 pound mixed salad greens
• 1 cup lemon vinaigrette
• 3 hard-cooked eggs, quartered
• 3 roma (plum) tomatoes, thinly sliced
• 1 tablespoon capers
• 4 anchovy filets

1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
3. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.