Mason jar Nicoise salad
1½ cup(s), chopped, (75g)
1 medium, (roma variety), chopped
Potato, cooked without added fat
90 g, baby chat variety, quartered
Green string beans, cooked without added fat
50 g, chopped
1 medium, (hard boiled), quartered
Tuna, canned in springwater, drained
1 95g can, flaked
Black olives, drained
7 individual, pitted
½ whole, small, finely chopped
White wine vinegar
Capers, rinsed, drained
½ tsp, chopped
- Cook potatoes in a medium saucepan of boiling water for 8 minutes, add beans and cook for a further 2 minutes or until potatoes are just tender. Drain, rinse under cold water, then drain well.
- Layer lettuce, tomatoes, potato and bean mixture, eggs, tuna and olives evenly in 2 large (3-cup to 1L capacity) mason jars or reusable containers.
- To make vinaigrette, whisk ingredients in a small bowl. Season with salt and pepper. Divide evenly between 2 small reusable containers. Store vinaigrette and salad jars in refrigerator.
- Pour a portion of vinaigrette over each salad just before serving.