Sandra’s Salmon Salad Recipe
YIELD
2 to 4 servings
INGREDIENTS
- 1/2 cup dried ditalini pasta (or other small pasta)
- 2 tsp. one of the following seasonings:
- 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
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NOTES
*Recipe author recommends Dorothy Lynch® salad dressing if available in your local grocery store.
Other Recipe Suggestions
DIRECTIONS
Cook pasta according to package directions then drain, rinse with cold water and set aside to cool. 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. 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. Cover and chill at least an hour or more if you have time.
SERVING SUGGESTIONS
Makes a refreshing lunch with greens, tomatoes, or deviled eggs.
THANKS TO
Sandra Batterman, Savory Spice customer
NUTRITION
Sandra Batterman, Savory Spice customer
NUTRITION
Dairy-Free
Nut-Free
