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Oregon Wild Rice - Salmon Salad
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| What You Need: |
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2 cans (1 pound each) salmon
1 cup sliced scallions, with some tops
2 cups chopped, peeled cucumber
4 cups cooked wild rice
1 cup mayonnaise
1 cup sour cream
3 tablespoons fresh lemon juice
1 teaspoon dried dill weed
Salt, pepper to taste
1 head leafy lettuce, washed, dried, and chilled
4 hard-cooked eggs, shelled and quartered
2 large tomatoes, peeled and cut into wedges
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| How To Cook: |
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1. Drain salmon; remove skin; break into chunks.
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2. Combine with scallions, cucumber, and wild rice in a large bowl.
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3. Mix mayonnaise, sour cream, lemon juice, dill weed, salt, and pepper.
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4. Add to salmon mixture. Arrange lettuce leaves in a large bowl or on a platter.
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5. Top with salad. Garnish with eggs and tomatoes.
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