Salmon Mixture: 24 oz canned salmon 3 tablespoons safflower mayonnaise 2 tablespoons capers ½ cup celery – finely diced ¼ cup red onion 1/8 cup parsley – finely chopped
Combine in a medium bowl.
Salad: 8 cups romaine or spinach
½ cup artichoke hearts – chopped 2 cups Roma tomatoes – sliced 2 cups cucumbers - sliced
Divide between 4 plates and top
with tuna mixture.
Dressing: 2 tablespoons olive oil juice from ½ lemon freshly ground pepper to taste
Mix together and drizzle over
salads. Makes 4 servings.
