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Serves 2 1 teasp massel Vegetable Style Stock Powder
2 tbsp extra virgin olive oil
2 tbsp water
4 tbsp dry red wine
1 teasp French mustard
2 medium potatoes, steamed or boiled, cut into wedges
2 medium ripe but firm tomatoes cut into wedges
1x 8 oz can tuna, flaked
2 eggs, hardboiled and cut into quarters
4 anchovy fillets
4 large and plump lettuce leaves
2 cups green beans, steamed
2 teasp capers
2 tbsp black olives
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Layer all the ingredients starting with lettuce leaves, tuna (flaked),potato wedges and finishing with egg quarters and anchovy fillets.
In a screw top jar place the Massel better bouillon, the vinegar, water, mustard and oil. Shake well. Drizzle over salad.
You can substitute with No - Fat Dressing if desired.
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