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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I got the idea for this recipe from one I saw in a newspaper about 30 years ago and revised it. My family loves it. This is a great light supper or side dish. Terrific use for leftover grilled or baked salmon. Ingredients:
2 cups pasta, cooked, rinsed and drained (corkscrew, shell, bowtie, etc) |
1 cup minced celery |
1 cup chopped cucumber |
1/2 cup chopped green pepper |
17 ounces canned tiny peas (or equivalent fresh) |
15 1/2 ounces canned flaked salmon (or equivalent fresh) |
1 cup salad dressing or 1 cup mayonnaise |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/8 teaspoon ground pepper |
Directions:
1. Combine and lightly toss salad ingredients in a large bowl.
2. Mix dressing ingredients in a small bowl.
3. Fold dressing into salad.
4. Cover and chill thoroughly before serving.
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