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Main dishes

Salmon and Potato Salad

Salmon and Potato Salad recipe
photo by:kraft
Layers of canned flaked salmon, quartered cooked potatoes and colorful garden veggies make up this fast and easy salad.
time
prep:
15 min
total:
15 min
servings
total:
4 servings
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What You Need

4
 romaine lettuce leaves
1
can   (14.5 oz.) salmon, drained, flaked
1/2
lb.  potatoes (about 4 small), cooked, quartered
1
 avocado, sliced
1
small  tomato, chopped
1/4
cup  frozen corn, thawed, drained
1/4
cup  KRAFT Real Mayo Mayonnaise
 Juice from 1 lime
20
 RITZ Crackers

Make It

COVER 4 plates with lettuce; top with salmon, potatoes, avocados, tomatoes and corn.

MIX mayo and juice; spoon over salads.

SERVE with crackers.

Kraft Kitchens Tips

Variation
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise and RITZ Reduced Fat Crackers.
Take Along
To serve as part of a portable lunch, place avocados in plastic container with lid. Squeeze 1 tsp. lime juice over avocados to prevent browning. Add dressing and all remaining ingredients except lettuce and crackers. Top with lettuce. Add crackers to container; cover with lid. Store in refrigerator or insulated lunch bag until ready to serve. Spoon filling mixture onto lettuce leaves; roll up.
Substitute
Substitute 2 cans (6 oz. each) tuna for the salmon.
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