Salmon Louis Salad Platter
Created by KittenCal on April 2, 2012
- Servings: 4
- Prep Time: 25m
- Cook Time: 0m
- Recipe #5106
Ingredients
- Dressing:
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1 tablespoon grated yellow onion
- 1 small garlic clove, minced
- 3 tablespoons ketchup
- 2 tablespoons milk
- 3 tablespoons minced sweet pickles, drained (hand-squeeze out excess moisture, do not use sweet pickle relish or your dressing will be to thin)
- Salt and fresh ground black pepper, to taste
- Salad:
- 1 (14 ounce) can red sockeye salmon, drained, skin and bones removed if desired (I used fresh cooked leftover salmon)
- 1 celery stalk, finely diced
- 8 ounces mushrooms, cut in half
- 1 (10 ounce) package mixed salad greens
- 2 tomatoes, sliced
- 1 small red onion, thinly sliced
- 3 hard cooked eggs, sliced (or as desired)
How to Make
-
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.
Nutritional Facts
- 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