Comida Kraft
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Salmon Salad

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12 servings, 3 cups

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Make It

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  • Clean salmon of bones and crumble it up. Roll crackers to fairly fine consistence. Chop pickles and set aside. This may be done while letting the dressing cool.
  • In saucepan that will not let food burn easily, (I use my pampered chef saucepan) add sugar, beaten eggs and vinegar. Cook this till dissolve and starts to thicken (you will need to stir this almost constantly as it starts to get warm). Add margarine, salt, and celery seed stir until margarine is melted. Let the dressing cool.
  • After dressing is cool, add to salmon mixture. You may not need all of the dressing, it depends on how much water content is in the salmon and how much bone. You can always add more crackers to make this salad thicker. Refrigerate for about 2 hours or overnight. Serve with crackers or not.


The above salad dressing can be used on over items like lettuce salad and also over a fruit combination. This is my mother's salad dressing recipe and she also used it for a pea salad she use to make also, besides the salmon salad, lettuce salad, and fruit salad.

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