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Salmon Salad Mix

NotesMagazine Personal Salad in a Bag

Recipe Notes

  • Small bones are soft after canning. They can be mashed and eaten for more calcium.

Our Salmon Magazine features this recipe:

Kid friendly

Ingredients

1 can
(14.75 ounce) salmon, drained
1⁄4 cup
pickle relish (dill or sweet) or chopped pickles
1⁄4 cup
plain nonfat yogurt
2 Tablespoons
light mayonnaise
2 Tablespoons
lemon juice (about 1/2 lemon)

Directions

1. Remove skin and large bones from salmon. In a medium bowl, break up salmon and mash small bones with a fork.
2. Add relish, yogurt, mayonnaise and lemon juice.
3. Mix together until well combined.
4. Chill before serving. Serve on a bed of salad greens or use as a sandwich filling.
5. Refrigerate leftovers within 2 hours.

Notes

  • Small bones are soft after canning. They can be mashed and eaten for more calcium.
Photo of Salmon Salad Mix
Prep time: 10 minutes
Makes: 2 cups
Nutrition Facts: View Label
Last updated: 10/01/18