1. First make the dressing: Beat the vinegar, mustard, salt and pepper together with a fork, then gradually beat in the olive oil. 2. Separate the onions into rings. 3. Cook the beans in boiling water to cover 7-8 min or until barely tender; drain and cut into 1-inch lengths. 4. Toss the beans with half the dressing (about 1/2 cup) in a bowl. 5. Boil, peel, and thinly slice the potatoes. 6. In a bowl, while potatoes are still warm, combine them with the shallots and toss with the bouillon until absorbed. 7. Next toss the potato-shallot mixture with the other half of the dressing until the potatoes are well coated. 8. Cut the beef into 2 x 2-inch squares. 9. In a salad bowl, arrange in circles from the outside in: onion rings, beans, potatoes, beef. 10. Sprinkle with chives and/or parsley. 11. Cover with Glad Wrap or foil and refrigerate at least 2 hours to chill. ---------------------------------------------------------------------------
Nutrition
Ingredients
