Salmon and Potato Salad
Prep time15 min
Total time15min
ServingsMakes 4 servings.
Ingredients
- 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
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 450 |
| % Daily Value* | |
| Total fat 28g | |
| Saturated fat 5g | |
| Cholesterol 40mg | |
| Sodium 510mg | |
| Carbohydrate 29g | |
| Dietary fiber 6g | |
| Total sugars 3g | |
| Protein 23g | |
| Vitamin A | 20 %DV |
| Vitamin C | 35 %DV |
| Calcium | 20 %DV |
| Iron | 10 %DV |