Jellied Salad Nicoise

by Becky
(Madison, WI)

Jellied Salad Nicoise

Ingredients:

1 can (7 oz.) tuna, drained and coarsely flaked

1 small tomato, diced and drained

1/2 cup cooked cut green beans (optional)

2 tablespoons sliced ripe olives

2 tablespoons green pepper strips

2 tablespoons red onion strips

2 tablespoons mild French or Italian dressing

1 package (3 oz.) Jell-O lemon Gelatin

1 teaspoon salt

1 cup boiling water

1/2 cup cold water

2 teaspoons vinegar

1 hard cooked egg, diced

2 cups coarsely chopped lettuce

1/2 cup mayonnaise

2 tablespoons cream or milk

2 anchovy fillets, finely chopped (optional)

Directions:

Combine tuna, vegetables, and French dressing in a bowl. Mix lightly; let stand while preparing gelatin mixture.

Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until mixture just begins to thicken.

Then spoon vegetable and diced egg into a 6-cup ring mold.

Pour on half of the gelatin. Spread lettuce on top. Add remaining gelatin. Chill until firm-at least 4 hours.

Mix mayonnaise, cream, and anchovies. Unmold salad. Garnish with watercress, if desired. Serve with mayonnaise dressing.

Makes about 5 or 6 entrée salads.


This is my grandmothers recipe.