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Very easy to make and an ideal meal when you are busy. Perfect for on the go because you could eat this salad at room temperature or cold. You can make this salad into a sandwich with sandwich slices, hot dog buns, hamburger buns or even serve as an appetizer over crackers. It is very versatile!
Break salmon into bits with a fork, removing skin and backbone. Sprinkle with lemon juice and combine with other ingredients. Arrange in lettuce cups and garnish with tomato wedges.
By Robin from Washington, IA
(The recipe says to mix cheese with hot and drained macaroni, toss and cool, even though the cheese wasn't listed above, I guess you use American or Cheddar).
Add chopped pickles or pickle relish, celery, drained diced pimentos, green bell pepper and onion. Toss. Add salmon. In a small bowl, blend mayo with mustard and vinegar and pour over salad; mix well. Chill several hours or overnight.
At serving time, line a large bowl or platter with outer lettuce leaves. Cut remaining lettuce and toss lightly with the chilled salad. If you'd like, just add hot rolls and a bowl of chips, for a complete dinner/supper. Serves: 14-18.
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This is not exactly a recipe because I make it differently depending on what I have and what is in season. It is basically a salad, and I like to use various greens, peppers, olives, cheeses, tomatoes, onions, etc in a very large bowl. I top that with about half a small can of red sockeye salmon and pour Kraft Catalina dressing on it. This combination of flavors really works well for me, especially when the weather gets hot.
By Alph from Greenwood, SC