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Author Notes: As a kid, I didn't like salmon, but my parents sure did. My mom would make salmon frequently...and then make salmon salad with my leftovers. I may not have liked the meal the night before, but I loved my mom's salmon salad. I added wild rice and a few of my own touches here for additional flavor and texture (sorry mom!).
I recommend serving this salad in lettuce cups or on bread with a little butter. It's also delicious with a fork! —JessicaBakes
- 1 1/2 cups cold canned salmon (leftover works too)
- 1 cup wild rice, cooked
- 2 stalks of celery, thinly sliced
- 1/4 large red onion, chopped fine
- 1/2 cup raisins, coarsely chopped
- 1/4 cup mayonnaise
- 1/3 cup greek yogurt (2% or whole)
- 2 tablespoons dijon mustard
- 2 tablespoons whole grain mustard
- 1 tablespoon chopped fresh parsley
- 2 teaspoons minced chives
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- salt and pepper, to taste
- Mix everything together! Done.
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad
- This recipe was entered in the contest for Your Best Canned Fish Recipe
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