Salmon Rice Salad
A vibrant, protein-packed salmon rice salad with crunchy vegetables and a tangy dressing, perfect for a light lunch or easy dinner for any crowd.
Ingredients
- 2 cups cooked and cooled rice
- 1 cup chopped celery ⓘ
- 1/2 cup chopped green onions ⓘ
- 1/2 cup sweet pickle relish ⓘ
- 1 cup salad dressing ⓘ
- 1/2 teaspoon black pepper ⓘ
- 2 cans Chicken of the Sea skinless, boneless pink salmon (6 1/8 oz. cans) ⓘ
- 1/2 cup chopped red pepper ⓘ
- 1/2 cup pine nuts ⓘ
- 1 cup frozen peas, thawed ⓘ
- lettuce leaves ⓘ
Instructions
- Combine all ingredients in a large bowl and toss gently.
- Refrigerate the salad until chilled.
- Serve on lettuce leaves.
Nutrition & Diet Analysis (per serving)
487
kcal
24% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Tree nuts
Fish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).