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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
dijon mustard	2	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper				-	-	-	-
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
red onion	2		sliced	128.0	29.888	3.52	0.32
green bean	1	lb	canned	140.6138	31.6154	8.3008	0.9979
potato	2			-	-	-	-
shallot	1/4	cup	minced	28.8	6.72	1.0	0.04
beef bouillon	3	tablespoons		3.15	0.018000000000000002	0.513	0.099
roast beef	2	lbs	cooked sliced	1115.2025	0.0	196.2031	37.0828
chive			chopped	-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.