Ingredients

  • 1 pound new potatoes (baby, halved)
  • 6 ounces green beans (trimmed)
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons dijon mustard
  • 3 plum tomatoes (cut into wedges)
  • 2 Belgian endive (leaves separated)
  • 1/4 cup pitted kalamata olives
  • 4 soft-boiled eggs (peeled, quartered)
  • 15 ounces pink salmon (drained)
  • crusty bread (to serve)

Directions

  1. Place potatoes in a saucepan and cover with cold water. Bring to a boil on high heat. Cook 8-10 mins, until tender. Add beans for final minute of cooking time. Drain well and cool slightly.
  2. For dressing, whisk oil, vinegar and mustard in a small bowl. Season to taste.
  3. Combine potatoes, beans, tomatoes, endive and olives. Top with eggs and flaked salmon. Drizzle with dressing. Serve with crusty bread.
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NutritionView more

420Calories
Sodium12%DV280mg
Fat26%DV17g
Protein67%DV34g
Carbs11%DV32g
Fiber48%DV12g

PER SERVING *

Calories420Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat3.5g18%
Trans Fat
Cholesterol265mg88%
Sodium280mg12%
Potassium1880mg54%
Protein34g67%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate32g11%
Dietary Fiber12g48%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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