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Salmon Salad
- 1 can 7.5 oz (213g) salmon, drained with skin removed
- 1 tbsp (15ml) balsamic vinegar
- 1/3 cup (83ml) finely chopped celery
- 2 tbsp (30ml) light mayonnaise
- Pepper (few pinches to taste)
Directions:
1. In a bowl combine salmon, balsamic vinegar, celery, mayonnaise and pepper until well blended. Serve and enjoy!
Yields: 2 servings
Source: Suppertime Survival, authors Lynn Roblin & Bev Callaghan