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Salmon and Potato Salad

Salmon and Potato Salad

Prep time15 min
Total time15min
ServingsMakes 4 servings.
  • 4 romaine lettuce leaves
  • 1 can (14.5 oz.) salmon, drained, flaked
  • ½ lb. potatoes (about 4 small), cooked, quartered
  • 1 avocados, sliced
  • 1 small tomato, chopped
  • ¼ cup frozen corn, thawed, drained
  • ¼ cup mayonnaise
  • juice from 1 lime
  • 20 RITZ Crackers
  • Cover 4 plates with lettuce; top with salmon, potatoes, avocados, tomatoes and corn.
  • Mix mayo and juice; spoon over salads.
  • Serve with crackers.
Recipe Tips
  • Variation
    Prepare using reduced-fat mayonnaise and RITZ Reduced Fat Crackers.
  • Take Along
    To serve as part of a portable lunch, place avocados in plastic container with lid. Squeeze 1 tsp. lime juice over avocados to prevent browning. Add dressing and all remaining ingredients except lettuce and crackers. Top with lettuce. Add crackers to container; cover with lid. Store in refrigerator or insulated lunch bag until ready to serve. Spoon filling mixture onto lettuce leaves; roll up.
  • Substitute
    Substitute 2 cans (6 oz. each) tuna for the salmon.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 28g 
   Saturated fat 5g 
Cholesterol 40mg 
Sodium 510mg 
Carbohydrate 29g 
   Dietary fiber 6g 
   Total sugars 3g 
Protein 23g 
Vitamin A20 %DV
Vitamin C35 %DV
Calcium20 %DV
Iron10 %DV

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