Dill potato & smoked salmon salad

445 cals, 30p, 36c, 19f (per meal)

Scale to:

Mixed greens

2 cup (60g)

Balsamic vinegar

4 tbsp (60mL)

Smoked salmon

1/2 lbs (227g)

Cucumber, chopped

1 cucumber (8-1/4") (301g)

Dried dill weed

4 dash (1g)

Oil

1 tsp (5mL)

Red potatoes, sliced into wedges

2 potato small (1-3/4" to 2-1/4" dia) (340g)

Preheat oven to 400°F (200°C). Put potato wedges on a baking tray and coat with oil, dill, and a hefty pinch of salt. Bake for 30-35 minutes until soft and easily pierced with a fork. Set aside.

Build the salad by arranging greens, potatoes, cucumber, and smoked salmon. Top with balsamic vinaigrette and serve.