Ingredients
1 head romaine lettuce, torn
1 pint cherry tomatoes, halved
4 hard-cooked eggs, cut into wedges
4 ounces Swiss cheese, julienned
2 (6 ounce) cans light water-packed tuna
1/2 cup sliced red onion
1/2 cup olive or vegetable oil
3 tablespoons balsamic or red wine vinegar
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Directions
Arrange romaine on four salad plates. Top with the tomatoes, eggs, cheese, tuna and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, salt and pepper. Drizzle over salads. Serve immediately.
