Salmon and Potato Salad

Name: Salmon and Potato Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 romaine lettuce leaves; 1 can 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; lime; 20 RITZ Crackers

Prep time:

0 min

Total time:

0 min

Makes 4 servings.

Ingredient list

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

Directions

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 AlongTo 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.
SubstituteSubstitute 2 cans (6 oz. each) tuna for the salmon.