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Salmon Salad (From Elizabeth's Family) Recipe

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This recipe for Salmon Salad (From Elizabeth's Family), by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Crawford
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-3 Hearts of Romaine lettuce
1 can pink salmon
1/2 to 3/4 cup light mayonnaise (Not fat-free)
1/2 cup celery, chopped
1/2 cup scallions (white and green parts)
(Finely chopped red onion can be substituted)
1 fresh lemon
3 tbsp capers in vinegar
1 tsp fresh ground pepper
1 tbsp fresh dill
Salt to taste

Directions:
Directions:
Place the canned salmon in the refrigerator for approximately 8 hours prior to putting the salad together.

Separate, wash and drain the lettuce and allow to air-dry for approximately one hour; wash and dry the scallions, celery and lemon.
Cut off the root-end of the scallions and any wilted greens so the scallions are approximately 8 inches long. Cut the white part of each onion in half and chop into 1/8 inch pieces.
Cut the celery into thirds, then chop into 1/8 uniform pieces. Open and clean the canned salmon, removing as much of the skin and cartilage as possible. Set aside.

In a large bowl, tear the lettuce into bite-sized pieces, discarding any tough ribs on the larger leaves. Add 1/2 cup mayonnaise and toss until it is well dispersed and there are no pockets of mayonnaise. Add remaining mayonnaise if necessary. Add celery, onion, drained capers, dill and pepper and toss again to mix well.

Cut the lemon in half and squeeze 1/2 over the salad, taking care not to let the lemon seeds fall into the mixture. Break the salmon into large chunks into the mixed salad. Toss again, being careful not to break up the salmon too much.

Add salt and pepper to taste, refrigerate at least 2 hours before serving.

Number Of Servings:
Number Of Servings:
8 (appetizer); 4 (main course)
Preparation Time:
Preparation Time:
2 hours, including salad chilling time

 

 

 

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