Jellied Salad Nicoise
|Canned tuna||7 Ounce, drained and coarsely flaked (1 Can)|
|Tomato||1 Small, diced and drained|
|Cooked cut green beans||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||2 Tablespoon|
|Green pepper strips||2 Tablespoon|
|Onion strips||2 Tablespoon (Red Variety)|
|French dressing/Italian dressing||2 Tablespoon (Mild Variety)|
|Lemon gelatin||3 Ounce (1 Package, Jell - O)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||1 , diced|
|Coarsely chopped lettuce||2 Cup (32 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
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 mixture and diced egg into a 6 cup ring mold.
Pour on half the gelatin.
Spread lettuce on top.
Add remaining gelatin.
Chill until firm at least 4 hours.
Mix mayonnaise, cream, and anchovies.
Un mold salad.
Garnish with watercress, if desired.