Salmon Salad Recipe

Directions:

In a medium bowl combine two 6 ounce cans of salmon, drained and flaked, and skins and bones removed, 1/2 cup chopped celery, 2 thinly sliced green onions and 3 tablespoons chopped sweet pickles, cucumber sliced thin.

For dressing;

in a small bowl, stir together 1/2 cup light mayo, 1 tablespoon lemon juice and 2 teaspoons snipped fresh dill.  Add to salmon mixture; toss to coat.  Cover and chill for 1 hour. Serve as a sandwich filling or on mixed greens.

makes 4 servings, prep 20 minutes, chill 1 hour

per serving 141 calories
9 grams of fat
9 grams of protein
240 mg. cholesterol

Here is a Pantry Pick

Wild Planet’s canned salmon or tuna, which is sustainably caught in Alaska by local fishing families and has a low mount of mercury. You can purchase Wild Planet’s Canned Salmon at a savings below.

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