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Salmon and Potato Salad
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Salmon and Potato Salad

15 Minutes
15 Min Prep
15 Min Cook
Layers of canned flaked salmon, quartered cooked potatoes and colorful garden veggies make up this fast and easy salad.
What You Need
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4 servings
Original recipe yields 4 servings
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
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Let's Make It
1
Cover 4 plates with lettuce; top with salmon, potatoes, avocados, tomatoes and corn.
2
Mix mayo and juice; spoon over salads.
3
Serve with crackers.
Kitchen 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.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value*
Total Fat 28g
36%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 510mg
22%
Total Carbohydrates 29g
11%
Dietary Fibers 6g
21%
Sugars 3g
6%
Protein 23g
46%
Vitamin A
20%
Vitamin C
35%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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