Salmon Salad with Tomatoes
Serves: 2 | Serving Size: 1 cup
7-oz can pink salmon with bones, no salt
1/2 cup diced cucumber
3 tablespoons low-fat or nonfat mayonnaise
1/4 cup sliced green onion
2 cups dark green lettuce
2 tomatoes, cut into wedges
Toss salmon, cucumber, mayonnaise, and green onion together in a large mixing bowl.
Refrigerate until ready to serve, up to 6 hours.
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