Name: Sandra’s Salmon Salad
Yield: 2 to 4 servings
Ingredients: 1/2 cup dried ditalini pasta (or other small pasta); 2 tsp. seasoning of choice:; 1 (5 oz.) can pink salmon; 1/2 cup mayonnaise; 2 Tbsp. French-style dressing*; 2 tsp. Dijon mustard; 1 stalk celery, diced or minced; Salt & pepper, to taste

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Sandra’s Salmon Salad

Recipe by Sandra Batterman, Savory Spice customer

All-Purpose Cooking

30-Minute Meals

This customer-submitted recipe is a refreshing spring or summer dish that's even better the next day after the flavors come together. Serve on your favorite bread or a lettuce wrap.

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Serves 2 to 4 servings

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Ingredients

1/2 cup dried ditalini pasta (or other small pasta) 2 tsp. seasoning of choice:

Tarragon Shallot Citrus Seasoning

Capitol Hill Seasoning

Dill Dip 1 (5 oz.) can pink salmon 1/2 cup mayonnaise 2 Tbsp. French-style dressing* 2 tsp. Dijon mustard 1 stalk celery, diced or minced Salt & pepper, to taste

Dill Dip Mix

Directions

Step 1 Cook pasta according to package directions then drain, rinse with cold water and set aside to cool.

Step 2 If using Tarragon Shallot or Capitol Hill, place in small dish with 2 tsp. water and let sit for about 5 min. to rehydrate; Dill Dip doesn’t need to rehydrate.

Step 3 Place salmon in a bowl and break into fine bits with a fork. Stir in mayonnaise, dressing and mustard; you want this on the soupy side. Add celery and seasoning then fold in cooked pasta. Season with salt & pepper to taste.

Step 4 Cover and chill at least an hour or more if you have time.

Recipe Notes

*Recipe author recommends Dorothy Lynch salad dressing if available in your local grocery store.