Directions:
- Parboil the beans and carrots in a small pot in salted water for no longer than 1 - 2 minutes. Drain in a sieve under the cold-water tap, and pat dry.
- Mix the cider vinegar, castor sugar and mustard in a small bowl. With a whisk, gradually beat in the olive oil, and season with a pinch of salt.
- Put the lettuce leaves, torn up if too large, in a mixing bowl. Add the parboiled vegetables and the cucumber, and toss lightly.
- Then toss with just enough dressing to coat the leaves lightly.
- Divide among 4 plates. Top the salads with the salmon slices, each slice folded decoratively.
- Sprinkle with the chopped spring onions and grind over coarse black pepper.
- Add a lemon wedge to each plate. The leftover dressing can be passed around separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.04 Kcal (1872 kJ) | ||
| Calories from fat | 306.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.04g | 52% | |
|---|---|---|---|
| Cholesterol | 22.81mg | 8% | |
| Sodium | 871.34mg | 36% | |
| Potassium | 549.39mg | 12% | |
| Total Carbs | 12.82g | 4% | |
| Sugars | 6.83g | 27% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 20.56g | 41% | |
| Vitamin C | 17.2mg | 29% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 74.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 137.5 Kcal (576 kJ) | ||
| Calories from fat | 94.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.47g | 52% | |
|---|---|---|---|
| Cholesterol | 7.02mg | 8% | |
| Sodium | 268mg | 36% | |
| Potassium | 168.98mg | 12% | |
| Total Carbs | 3.94g | 4% | |
| Sugars | 2.1g | 27% | |
| Dietary Fiber | 1.17g | 15% | |
| Protein | 6.32g | 41% | |
| Vitamin C | 5.3mg | 29% | |
| Iron | 0.8mg | 14% | |
| Calcium | 22.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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