Directions:
- In a large bowl, combine the salmon, celery, pickle, chives and green pepper. In a small bowl, combine the mayonnaise, lemon juice, salt and lemon-pepper. Add to salmon mixture and mix gently. Cover and refrigerate for 2 hours.
- Core tomatoes; cut into four to six wedges, not cutting all the way through. Place tomatoes on each of six salad plates; top with salmon salad. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.44 Kcal (688 kJ) | ||
| Calories from fat | 125.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 22% | |
|---|---|---|---|
| Cholesterol | 11.72mg | 4% | |
| Sodium | 390.89mg | 16% | |
| Potassium | 366.88mg | 8% | |
| Total Carbs | 7.83g | 3% | |
| Sugars | 6.05g | 24% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 93.31 Kcal (391 kJ) | ||
| Calories from fat | 71.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 22% | |
|---|---|---|---|
| Cholesterol | 6.65mg | 4% | |
| Sodium | 221.8mg | 16% | |
| Potassium | 208.18mg | 8% | |
| Total Carbs | 4.45g | 3% | |
| Sugars | 3.43g | 24% | |
| Dietary Fiber | 0.95g | 7% | |
| Protein | 1.56g | 6% | |
| Vitamin C | 12.2mg | 36% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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