Salmon salad with creamy italian dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | French bread stick; cut into 1 cm thick | |
| ; slices | ||
| ¼ | cup | Olive oil |
| 1 | teaspoon | MAGGI Green Herb Stock Powder |
| 4 | cups | Water |
| 10 | 0 g green beans; cut in half | |
| 1 | Cos lettuce or iceberg lettuce; washed and drained | |
| 1 | small | Red onion; sliced into rings |
| 12 | Cherry tomatoes; cut in half | |
| 1 | 210 gram can salmon; drained | |
| ½ | cup | Highlander Creamy Italian Salad Dressing |
Directions
CROUTONS
SALAD
Croutons:
Combine the olive oil and stock powder and brush over both sides of the bread.
Place on an oven tray.
Bake in a preheated oven, 170 C, for 15-20 minutes or until the croutons are golden brown.
Place on a rack to cool.
Salmon Salad:
Bring the water to the boil in a saucepan.
Add the beans and cook for 2-3 minutes.
Rinse the beans under cold water, then drain thoroughly.
Place the lettuce leaves in a serving bowl.
Add the beans, onion rings and tomatoes.
Break the salmon into chunks and add to the salad with the croutons.
Just before serving spoon the dressing over the salad.
Highlander Creamy Italian Salad Dressing: Combine 1 packet Highlander Creamy Italian Salad Dressing Mix with ½ cup white wine vinegar, then whisk in 1 can Highlander Milk. Cover and store in the refrigerator.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.