Total Calories: 472
Combine the two kinds of lettuce and divide among four individual serving plates. Skin and bone salmon break into large chunks and place a portion on each plate. Garnish with celery, tomatoes and eggs. Blend green onions, pickle and parsley together sprinkle over each plate. Top salad with the following dressing:
This Salmon Salad Plate recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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