Name: Salad of Hot Smoked Salmon, Risoni and Peas
Prep time: 20 min
Cook time: 20 min
Ingredients: 1/4 cup ZOOSH Might Balsamic Splash Light; 1 teaspoon Dijon mustard; 250g risoni pasta, cooked and drained; 1 1/2 cups peas, fresh or frozen, blanched; 1/4 cup shredded basil; 1 large green oak leaf lettuce, outer leaves shredded, centre cut into quarters; 400g hot smoked salmon, thickly sliced; 4 large eggs, cooked in boiling water for 6 minutes, chopped

1/4 cup ZOOSH Might Balsamic Splash Light
1 teaspoon Dijon mustard
250g risoni pasta, cooked and drained
1 1/2 cups peas, fresh or frozen, blanched
1/4 cup shredded basil
1 large green oak leaf lettuce, outer leaves shredded, centre cut into quarters
400g hot smoked salmon, thickly sliced
4 large eggs, cooked in boiling water for 6 minutes, chopped

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WHISK together the dressing and mustard. Gently toss the pasta, peas and basil in 2 tablespoons dressing mixture while the pasta and peas are warm. Cool a little more
PLACE a third of the risoni mixture on a serving platter, top with lettuce, then the remaining risoni, and the salmon. Scatter over eggs and drizzle with remaining dressing. Serve immediately

WHISK together the dressing and mustard. Gently toss the pasta, peas and basil in 2 tablespoons dressing mixture while the pasta and peas are warm. Cool a little more
PLACE a third of the risoni mixture on a serving platter, top with lettuce, then the remaining risoni, and the salmon. Scatter over eggs and drizzle with remaining dressing. Serve immediately

WHISK together the dressing and mustard. Gently toss the pasta, peas and basil in 2 tablespoons dressing mixture while the pasta and peas are warm. Cool a little more
PLACE a third of the risoni mixture on a serving platter, top with lettuce, then the remaining risoni, and the salmon. Scatter over eggs and drizzle with remaining dressing. Serve immediately

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