Monday, June 24 2013, 06:22 PM MDT
Tuscan Salmon Salad
As Aired on June 24, 2013
Recipe Courtesy Chef Bryan Woolley
1/4 cup mayonnaise
2 tsp garlic powder
2 tsp onion powder
1 tbsp dry dill
1 tbsp powdered buttermilk
1 tbsp prepared horseradish
1/4 cup chopped fresh parsley
2 cups canned salmon
2 cups cooked cannellini beans
1/2 cup celery
1/2 medium red bell pepper, diced
1/2 cup chopped celery
1/4 cup chopped red onion
1/4 cup chopped black olives
6-8 cups spring mix salad greens
salt and pepper to taste
1.) Mix the mayonnaise, garlic powder, onion powder, dill, powdered buttermilk, horseradish and parsley together in a large bowl and set aside.
2.) Add the salmon to a large bowl and gently break apart with a fork. Add the beans, celery, diced red bell pepper, onions and olives to the salmon. Gently toss together.
3.) Mix the mayonnaise mixture with the salmon. Adjust salt and pepper and refrigerate for 1 hour.
4.) Divide the salad greens between six plates and place a spoonful of the salmon salad on top of the greens. Serve and enjoy!
(Copyright 2013 Sinclair Broadcasting Group.)