- Total time 30 minutes
- Portion size 4 servings
Ingredients
Honey-Mustard Vinaigrette:
Method
In large pot of boiling salted water, cook potatoes until tender, about 15 minutes; add peas during the last 2 minutes of cooking. Drain and return to pot; stir in oil and dill.
Honey-Mustard Vinaigrette
Meanwhile, in small bowl, whisk together cider vinegar, mustard and honey. Season with salt and pepper. Gradually whisk in 1⁄2 cup olive oil; stir in chives.
Divide arugula among plates; top with potato mixture, salmon and eggs. Drizzle with vinaigrette. Garnish with dill (if using).
Test Kitchen Tip: Smoked mackerel makes an excellent substitute for salmon in this warm supper salad.
Nutritional facts PER SERVING: about
- Iron 3 mg
- Fibre 5 g
- Sodium 590 mg
- Sugars 5 g
- Protein 23 g
- Calories 555
- Total fat 38 g
- Cholesterol 200 mg
- Saturated fat 5 g
- Total carbohydrate 30 g
