Salmon and Egg Brown Rice Salad Recipe | myfoodbook
This pantry staple recipe uses canned salmon, boiled eggs and nuts to make a healthy, easy and fast brown rice salad.
Ingredients
- 1½ tablespoons wholegrain mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- Salt and pepper
- 500g microwave brown rice
- 210g canned salmon, drained and flaked
- ⅓ cup (50g) roasted almonds, chopped, plus extra for garnish
- 3 green onions, chopped, plus extra for garnish
- 6 medium boiled eggs, peeled and halved (see tips)
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