4 OZ RED WINE VINEGAR
½ TSP SALT
1 TSP BLACKPEPPER
12 OZ VIRGIN OLIVE OIL
1 TSP DRY BASIL
6 TOMATOES (WEDGE CUT)
1 ½ LB CUCUMBER (SLICED)
12 OZ GREEN BEANS
6 HARD BOILED EGGS (WEDGE CUT)
6 ARTICHOLE HEARTS (WEDGE CUT)
1 HEAD ROMAINE LETTUCE (CLEANED)
2 GREEN BELL PEPPERS (SLICED)
6 – 4OZ TUNA STEAKS (GRILLED)
1 C CLAMATA OLIVES
MAKE A DRESSING USING THE RED WINE VINEGAR, OLIVE OIL, BASIL, SALT & PEPPER. CAREFULLY ARRANGE EACH OF THE INGREDIENTS IN A PATTERN ON EACH PLATE AND TOP WITH THE DRESSING THEN SERVE.