Salmon salad for sandwiches or on top of salad greens
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,612.9
- Total Fat: 81.3 g
- Cholesterol: 1,135.4 mg
- Sodium: 2,211.3 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 14.0 g
- Protein: 206.3 g
View full nutritional breakdown of Salmon salad for sandwiches or on top of salad greens calories by ingredient
Introduction
I made this for my family to go along with a stew I had made a previous night. I set aside the olives and jalapenos on the side so they could add as much or as little as they needed I made this for my family to go along with a stew I had made a previous night. I set aside the olives and jalapenos on the side so they could add as much or as little as they neededNumber of Servings: 1
Ingredients
-
2 cans of wild caught salmon
3 large hard boiled eggs chopped
2/3cup of Veganaise Original (or any mayo you prefer)
2 tbsp of yellow mustard (or any favorite mustard)
1 tbsp of pesto (jarred pesto not sauce)
3 stalks of celery (washed)
4 small to medium carrots (washed)
2 tsp of black pepper
1/2 tbsp of garlic powder for taste
1/2 tsp of paprika for taste
1.5 tbsp of dill weed for taste (dried)
1 tbsp of parsley for taste (dried)
15 large black olives for those who enjoy olives
2 medium jalapenos chopped for those who enjoy jalapenos
Directions
Serves 5-8 people
1. Drain the cans of salmon well and add them to a mixing bowl. Use a fork to break apart the salmon.
2. Add the veganaise, mustard, and pesto to the mixing bowl. Mix until well blended.
3. Add in herbs and mix well again.
4. Chop the carrots and celery or to save time place carrots and celery into food processor and process. Add mixture to Salmon mixture and mix well.
5. Add the chopped hard boiled eggs and mix.
6. If desired, refrigerate covered until ready to serve.
7. Can be served on bread or on top of salad greens.
Number of Servings: 1
Recipe submitted by SparkPeople user EEEIRA.
1. Drain the cans of salmon well and add them to a mixing bowl. Use a fork to break apart the salmon.
2. Add the veganaise, mustard, and pesto to the mixing bowl. Mix until well blended.
3. Add in herbs and mix well again.
4. Chop the carrots and celery or to save time place carrots and celery into food processor and process. Add mixture to Salmon mixture and mix well.
5. Add the chopped hard boiled eggs and mix.
6. If desired, refrigerate covered until ready to serve.
7. Can be served on bread or on top of salad greens.
Number of Servings: 1
Recipe submitted by SparkPeople user EEEIRA.