Honey, Mustard, Salmon and Prawns


  • 2 Fennel bulbs trimmed and thinly sliced
  • 1 bag mixed Salad Leaves
  • 1 bag Beetroot & Watercress leaves
  • 225g Smoked Salmon
  • 225g Atlantic Prawns


  • 2 tbsp Light Olive Oil
  • 1tbsp Whole Grain Mustard
  • 1tbsp Honey
  • 2tbsp Lemon juice


  1. Whisk dressing ingredients together and store in a container until required
  2. Combine salad leaves, salmon and prawns
  3. When ready to serve, toss in dressing

This is a recipe from Chelveston Cum Caldecott WI, Northamptonshire Federation supplied for the WI Healthy Lifestyle Competition in 2009.