Publisher Photo
Publisher Photo
This salad couldn't be easier: just mix together, chill and serve!
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 2 cans (14-3/4 ounces each) salmon, drained and bones removed
  • 2 celery ribs, sliced
  • 1 large apple, peeled and chopped
  • 5 green onions, sliced
  • 1/2 cup mayonnaise
  • 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
  • 3/4 teaspoon minced fresh basil or dash dried basil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon minced fresh tarragon or dash dried tarragon

Directions

Place salmon in a large bowl and flake. Add remaining ingredients; stir gently. Cover and refrigerate until ready to serve. Yield: 8 servings.
Originally published as Salmon Salad in The Taste of Home Cookbook 2006, p199

Nutritional Facts

1 cup: 276 calories, 19g fat (3g saturated fat), 51mg cholesterol, 704mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 22g protein.

  • 2 cans (14-3/4 ounces each) salmon, drained and bones removed
  • 2 celery ribs, sliced
  • 1 large apple, peeled and chopped
  • 5 green onions, sliced
  • 1/2 cup mayonnaise
  • 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
  • 3/4 teaspoon minced fresh basil or dash dried basil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon minced fresh tarragon or dash dried tarragon
  1. Place salmon in a large bowl and flake. Add remaining ingredients; stir gently. Cover and refrigerate until ready to serve. Yield: 8 servings.
Originally published as Salmon Salad in The Taste of Home Cookbook 2006, p199

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