Salmon Salad
A quick, easy and delicious lunch or dinner when you feel too lazy to cook up a storm! Place the yummy salad in between two slices of toasted whole grain bread to make a nutritious meal.
Yield
4 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 ½ | ounces |
canned salmon
pick out skin and bones |
|
| 2 | each |
celery stalks
cut into 1 inch pieces |
|
| ½ | each |
onions
small |
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
dill weed
|
|
| ½ | cup |
mayonnaise
|
|
| 1 | each |
eggs
boiled, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 448 | ml/g |
canned salmon
pick out skin and bones |
|
| 2 | each |
celery stalks
cut into 1 inch pieces |
|
| 0.5 | each |
onions
small |
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
dill weed
|
|
| 118 | ml |
mayonnaise
|
|
| 1 | each |
eggs
boiled, chopped |
|
Directions
Grate celery and onions.
Mix Salmon, onions and celery in medium bowl.
Add lemon juice, dill weed, egg mayo, salt and pepper to taste.
Mix well all ingredients. Chill mixture thoroughly.
