Georgia Cooking
Salmon Salad
This is a favorite for a light lunch or Sunday supper in the summer.
1 (15-ounce) can red salmon
1 head iceberg lettuce
1/2 cup chopped red onion
2 large tomatoes, chopped
1/2 cup mayonnaise
1/4 cup sugar
1/4 cup cider vinegar
Salt and pepper to taste
Saltine crackers
Drain salmon and remove skin and bones. Break up slightly and set aside. Tear lettuce into bite-size pieces and place in large serving bowl. Add onion and tomatoes.
Combine mayonnaise, sugar and vinegar in small bowl. Add salt and pepper to taste.
At serving time, gently combine dressing, salmon and vegetables in serving bowl. Serve with crackers. Yield: 4 to 6 servings.
Gene Delapenia
Testing note: This salad should be eaten immediately after mixing. Leftover grilled salmon could be used in place of canned.
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