Beetroot and salmon salad
200 g, trimmed
97% fat-free cottage cheese
½ cup(s), (125g)
2 tbs, finely chopped
white wine vinegar
mixed salad leaves
Beetroot, canned in brine, drained
250 g, (baby beets), halved or quartered
200 g, torn
4 slice(s), (4 x 35g slices)
- Cook beans in a small saucepan of boiling salted water for 4 minutes or until tender. Drain. Refresh in iced water. Drain.
- Combine cottage cheese and chives in a small bowl. Combine oil, mustard and vinegar in a small jar.
- Arrange beans, mixed leaves, beetroot and salmon on a serving platter. Top the bread with cottage cheese mixture and cut each slice into 9 squares. Add to salad and drizzle with dressing.