| |
| INGREDIENTS |
| 2 cans |
(6 oz.) pink salmon, drained |
| ½ cup |
finely sliced green onions |
| ½ cup |
finely chopped celery |
| ¼ cup |
mayonnaise |
| ¾ tsp. |
lemon juice |
| ¾ tsp. |
dried dill |
| ½ tsp. |
seasoned salt |
| |
lettuce leaves |
|
|
|
| RECIPE |
-
Combine all ingredients together in medium bowl, toss gently and chill.
-
Place lettuce leaf on plate and top with ¼ of salad.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
140 |
|
| Total Fat |
7 g |
|
| Sodium |
500 mg |
|
| Total Carbohydrates |
4 g |
|
| Fiber |
1 g |
|
| Protein |
17 g |
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|
