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Salmon Caesar salad
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You can make this delicious, low-fat Caesar salad in advance.
• 2 of your 5 a day • low in fat
100g Waitrose ready-sliced runner beans
80g Waitrose hot smoked salmon fillet
2 little gem lettuces, leaves separated
4cm piece cucumber, thinly sliced
1 x ½ red onion, very thinly sliced
40g Steve’s Leaves peppery baby watercress
1 tsp essential Waitrose hot horseradish sauce
100g essential Waitrose fat free natural yogurt
1. Boil the egg in a pan of boiling water for 5 minutes, add the beans and cook for a further 3 minutes. Drain and cool under running water, then shell the egg.
2. Meanwhile, make the dressing, whizz the watercress and horseradish in a food processor until finely chopped. Add the yogurt, a little salt and pepper and 3-4 tablespoons of water. Pulse for a few seconds to make a smooth sauce.
3. Break the salmon into large flakes. Divide the lettuce, cucumber and beans between plates and top with the egg, quartered, salmon and red onion. Drizzle over the dressing.
Typical values per serving:
This recipe was first published in January 2012.