recipes
ingredients
| 2 x125g cans John West Salmon Slices in Springwater, drained 2 baby cos lettuce, leaves separated 4 soft boiled eggs, peeled and cut in half 1 Lebanese cucumber, sliced into ribbons 12 thin slices sourdough baguette, toasted Creamy dill dressing ½ cup whole-egg mayonnaise 1 tablespoon chopped dill 3 teaspoons lemon juice 2 teaspoons water |
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instructions
step 1
Arrange the lettuce leaves on serving plates and top with the John West Salmon Slices in Springwater, eggs, cucumber and bread.
step 2
To make creamy dressing; place the mayonnaise, dill, lemon juice and water in a bowl. Stir to combine and season to taste.
step 3
Spoon the creamy dill dressing over the salad to serve.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1880kJ (450Cal) | 734kJ (175Cal) |
| Protein | 22.0g | 8.6g |
| Fat- Total | 29.2g | 11.4g |
| - Saturated | 4.9g | 1.9g |
| Omega-3 (EPA + DHA) | 140mg | 60mg |
| Carbohydrate | 23.7g | 9.2g |
| - Sugars | 4.4g | 1.7g |
| Dietary Fibre | 3.3g | 1.3g |
| Sodium | 638mg | 249mg |
| Potassium | 333mg | 130mg |
Country Harvest - carrot, peas, cauliflower & broccoli
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Salmon Caesar Salad
Salmon Caesar Salad
ingredients
2 x125g cans John West Salmon Slices in Springwater, drained
2 baby cos lettuce, leaves separated
4 soft boiled eggs, peeled and cut in half
1 Lebanese cucumber, sliced into ribbons
12 thin slices sourdough baguette, toasted
Creamy dill dressing
½ cup whole-egg mayonnaise
1 tablespoon chopped dill
3 teaspoons lemon juice
2 teaspoons water
instructions
step 1
Arrange the lettuce leaves on serving plates and top with the John West Salmon Slices in Springwater, eggs, cucumber and bread.
step 2
To make creamy dressing; place the mayonnaise, dill, lemon juice and water in a bowl. Stir to combine and season to taste.
step 3
Spoon the creamy dill dressing over the salad to serve.
serves 4 
15 min prep Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au