Salmon Louis Salad Platter
Recipe: #5106
April 02, 2012
Categories: Salads, Baby Shower, Brunch Mothers Day, Fresh Tomatoes, more
"I made this quite a while ago for a brunch doubling salad and dressing amounts and using leftover cooked Atlantic salmon and was really enjoyed "
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (496.6 g)
- Calories 602.6
- Total Fat - 32 g
- Saturated Fat - 8.5 g
- Cholesterol - 151.9 mg
- Sodium - 1652.1 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 2.3 g
- Sugars - 12.6 g
- Protein - 48.1 g
- Calcium - 374.4 mg
- Iron - 3.1 mg
- Vitamin C - 54.6 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In medium bowl combine mayonnaise, yogurt, onion, garlic, ketchup, milk and sweet pickle; blend with whisk. Season with salt and pepper. Place in refrigerator at least 2 or more hours to blend flavors.
Step 2
Add salmon, celery, and mushrooms to the dressing and stir to coat. Place salad greens on a large platter; top with salmon mixture. Arrange tomatoes onion rings and hard cooked eggs around the salad and serve immediately.
Tips
No special items needed.
0 Reviews
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