Curried Salmon Salad
|Canned red salmon||15 1⁄2 Ounce (1 Can)|
|Banana||1 , sliced|
|Apple||1 Medium, chopped to make 1 cup|
|Lemon juice||1 Tablespoon|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Green pepper||1 Small, cut into 1 1/2-inch strips|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Curry powder||2 Teaspoon|
Remove skin and bones from salmon; break salmon into chunks. Set aside.
For salad, in a large bowl toss banana and chopped apple with a little lemon juice; stir in salmon, cooked rice, and green pepper strips. Cover; chill for several hours.
For dressing, in a small bowl combine mayonnaise or salad dressing, milk, and curry powder. Cover; chill for several hours.
Just before serving, pour dressing over salad; toss lightly to coat. Transfer salmon salad mixture to a lettuce-lined salad bowl.
Serving size: Complete recipe
Calories 2088 Calories from Fat 1037
% Daily Value*
Total Fat 115 g177.6%
Saturated Fat 13.1 g65.3%
Trans Fat 0 g
Cholesterol 384.8 mg128.3%
Sodium 2249.3 mg93.7%
Total Carbohydrates 135 g45%
Dietary Fiber 12.2 g48.8%
Sugars 33.9 g
Protein 131 g262%
Vitamin A 45.1% Vitamin C 145.5%
Calcium 24% Iron 89.2%
*Based on a 2000 Calorie diet