Salmon Salad With Oranges
|Canned salmon||8 Ounce, drained (1 Can)|
|Thinly sliced celery||1 1⁄2 Cup (24 tbs)|
|Thinly sliced green onions||1⁄3 Cup (5.33 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Thinly sliced pimento stuffed olives||5 Tablespoon (Green Colored)|
|Orange dressing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Break salmon into bite-size pieces; discard skin and bones.
Combine salmon, celery, green onion, parsley, and 4 tablespoons of the olives.
Remove peel and white membrane from oranges.
Lift out orange sections and set a few aside for garnish; cut remaining sections in half and add to salmon mixture.
Prepare orange dressing and pour over; toss lightly.
Arrange lettuce leaves on 2 salad plates and mound half of the salmon mixture on each.
Garnish with reserved orange sections and the remaining 1 tablespoon sliced olives.