Salmon Salad with Oranges
|Canned salmon||8 Ounce, drained|
|Thinly sliced celery||1 1⁄2 Cup (24 tbs)|
|Thinly sliced green onion||1⁄3 Cup (5.33 tbs)|
|Thinly sliced green onion||2 Tablespoon|
|Sliced pimiento stuffed green olives||1⁄4 Cup (4 tbs), thinly sliced|
Turn salmon into a bowl, discard skin and bones, and break salmon into bite-size pieces.
Add celery, onion, parsley, and the 1/4 cup olives.
Mix together lightly; chill for at least 15 minutes.
Just before serving, peel oranges and remove all white membrane.
Separate orange sections and set a few aside for garnish; cut remaining sections in half and add to salmon.
Lightly toss salad with tangy dressing and serve on lettuce-lined plates.
Garnish with reserved orange sections and sliced green olives.