SW recipe: FINE HERBS VINAIGRETTE & NIÇOISE SALAD

Ingredients

  • 3 to 4 hard boiled eggs boiled
  • 150 g frozen green beans
  • 100 g lettuce
  • 2 160g tins of tuna in brine drained
  • 400 g new potatoes
  • 1 tomato diced
  • 1 tbsp capers
  • Serveral tbsp french dressing *See recipe above

French Dressing

  • 2 cloves garlic
  • 1 lemon juice only
  • 240 ml water
  • Seasoning
  • 1 tsp mustard powder
  • 2 tbsp white wine vinegar or 3 if preferred
  • 1 tsp dried dill
  • 1/2 tsp Xanthan gum
  • 1/2 stick celery

    Instructions

    • Cook the eggs in their shells for about 8-10 minutes in boiling water, then deshell and cut in to halves.
    • Meanwhile, cook the potatoes in boiling water until tender, then halve or quarter.
    • Now place everything in a large serving bowl.

    For the dressing

    • Place everything in a blender and blend until smooth.
    • Drizzle over the salad and store the rest clean jars in the refrigerator.  Note it has kept well in my fridge for months.

    credits: tastefullyvikkie.com


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