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Salmon Salad With Oranges

Chef.Foodie's picture
Ingredients
  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
  Oranges 2 Large
  Tangy dressing 1
  Lettuce leaves 3
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Salmon
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
2

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