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  Added: Jul 27, 2010  •  Visited (157)  •  Print version Print this recipe (8)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Oregon Wild Rice - Salmon Salad
What You Need:
  • 2 cans (1 pound each) salmon
  • 1 cup sliced scallions, with some tops
  • 2 cups chopped, peeled cucumber
  • 4 cups cooked wild rice
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried dill weed
  • Salt, pepper to taste
  • 1 head leafy lettuce, washed, dried, and chilled
  • 4 hard-cooked eggs, shelled and quartered
  • 2 large tomatoes, peeled and cut into wedges

  • How To Cook:
    1. Drain salmon; remove skin; break into chunks.

    2. Combine with scallions, cucumber, and wild rice in a large bowl.

    3. Mix mayonnaise, sour cream, lemon juice, dill weed, salt, and pepper.

    4. Add to salmon mixture. Arrange lettuce leaves in a large bowl or on a platter.

    5. Top with salad. Garnish with eggs and tomatoes.

    To Serve: 8
    This recipe is also available in:
    Cuisine ╗ Americas ╗ United States
    Main Ingredient ╗ Grains & Cereals ╗ Rice
    Main Ingredient ╗ Fish ╗ Salmon
    Main Ingredient ╗ Vegetables ╗ Cucumbers
    Dish ╗ Salads

     





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