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Macaroni Salmon Salad

21st.Century.Chef's picture
Ingredients
  Elbow macaroni 8 Ounce, uncooked (2 Cups)
  Canned salmon 15 1⁄2 Ounce (1 Can)
  Cucumber 1 Cup (16 tbs), seeded and diced
  Chopped celery 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Low calorie mayonnaise 1 Cup (16 tbs)
  Dill weed 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Coarsely ground pepper 1⁄2 Teaspoon
  Lettuce 5 , chilled
  Hard cooked eggs 2 , quartered
Directions

Cook macaroni according to package directions; drain.
Cool.
Drain salmon.
Remove skin and center bone; flake slightly.
Toss with macaroni, vegetables, mayonnaise and seasonings in large bowl; cover and chill thoroughly.
Spoon salad into lettuce-lined bowl.
Garnish with egg quarters.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Salmon
Interest: 
Healthy
Servings: 
6

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