Recipe - Salmon Salad With Creamy Italian Dressing

CROUTONS
One half French bread stick; cut into
1 cm thick
; slices
One fourth cup Olive oil
1 teaspoon MAGGI Green Herb Stock
Powder

SALAD
4 cup Water
10 0 g green beans; cut in half
1 Cos lettuce or iceberg
lettuce; washed and drained
1 small Red onion; cut or sliced up into rings
12 Cherry tomatoes; cut in half
1 210 gram can salmon; drained
One half cup Highlander Creamy Italian
Salad Dressing

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 1520 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 23 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 One half cup
white wine vinegar, then whisk in 1 can Highlander Milk. Cover and store in
the refrigerator.

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