Rice Salad with Smoked Salmon

Ingredients

• 150 g wild rice
• 1 yellow bell pepper
• 1 medium carrot
• 200 g smoked salmon (thin slices)
• 1 head of lettuce
• 1 tsp Mustard
• 2 tbsp lemon juice
• 1 tbsp White Wine Vinegar
• Salt
• pepper (ground)
• 4 Tbsp sunflower oil

Instructions

1. 1.

   Bring ½ l water to a boil, add salt and wild rice. Cover and simmer over medium heat for about 35–40 minutes until tender. Drain and set aside.

2. 2.

   Wash, core, and dice the bell pepper; peel and julienne the carrot into thin strips.

3. 3.

   Separate lettuce leaves, wash, dry, and tear into bite‑sized pieces if desired.

4. 4.

   Whisk mustard with lemon juice, vinegar, salt, and pepper. Beat in sunflower oil until emulsified.

5. 5.

   Arrange lettuce on a plate, top with rice, vegetables, smoked salmon, and drizzle with dressing before serving.