Ricotta & Salmon Salad |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 can (16 ounces) salmon | 1 container (15 ounces) Ricotta | 1 cup sliced celery |
| 1/2 cup diced sweet pickles | 1 cup mayonnaise | salt and pepper to taste |
| salad greens | tomato wedges | |
| 1 | Drain salmon and break into chunks. Add ricotta, celery, pickles and mayonnaise. Toss lightly, season with salt and pepper and chill. Serve on crisp salad greens and garnish with tomato wedges. |
| 2 | Variation: Substitute tuna for salmon, adding minced onion and lemon juice. |