SW recipe: FINE HERBS VINAIGRETTE & NIÇOISE SALAD

• 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