Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.
Source: EatingWell Magazine, March/April 2009
Make Ahead Tip: Cover and refrigerate for up to 2 days.
254 calories; protein 13.8g; carbohydrates 2.3g; dietary fiber 0.3g; sugars 0.6g; fat 21.7g; saturated fat 3.3g; cholesterol 45mg; vitamin a iu 114.7IU; vitamin c 7.9mg; folate 6.2mcg; calcium 119.8mg; iron 0.6mg; magnesium 2.8mg; potassium 28.6mg; sodium 457mg.
2 lean meat, 3 fat