green beans, trimmed and sliced diagonally in 1-in. (2.5-cm) pieces
250 g
1 tbsp
white wine vinegar
15 mL
1 tsp
honey
5 mL
1 tbsp
whole grain Dijon mustard
15 mL
1/4 cup
mayonnaise-style dressing
60 mL
1/4 cup
olive oil
60 mL
2 pkgs
smoked salmon strips
400 g
1/4 cup
chopped fresh parsley
60 mL
1 bunch
green onions, thinly sliced
0
salt and pepper
0
Method
Step 1
Cut potatoes into wedges and steam until fork-tender, about 18 minutes; add green beans during last 2 minutes of cooking. Let cool to room temperature.
Step 2
In a large bowl, whisk together vinegar, honey, mustard, mayonnaise and oil.
Step 3
Roughly cut salmon into chunks. Add to dressing along with potatoes, green beans, parsley and green onions. Toss gently, season to taste with salt and pepper. Serve warm or refrigerate to serve chilled.
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