Potted salad with salmon, arugula and lime

Salad :

1 container (142g – 5oz) Attitude Fraîche arugula

1 cup sprouted seeds (quinoa, alfalfa, etc.)

1 lime wedge

200g smoked salmon, cut into pieces

1 cup canned corn

Dressing :

¾ cup olive oil

¼ cup lime juice

3 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

salt and pepper to taste

1. Prepare the olive oil dressing by whisking all the ingredients together in a bowl. Divide the dressing between 4 glass jars.
2. Then add drained corn, arugula, smoked salmon and a layer of sprouts to each jar.
3. Close the jars tightly and refrigerate until ready to serve.
4. Just before serving, shake the jars lightly to distribute the dressing. Transfer the salad to plates, add a wedge of lime on top for a touch of freshness, and serve.

This recipe can be prepared the day before.