RECIPE AND PHOTO SUBMITTED BY Sybil Davis
I had a taste for salmon salad today.
2 cans of Costco’s pink wild salmon.
6 boiled eggs chopped up.
2 scallions cut up.
3 red baby bells.
2 celery stalks.
Chopped cilantro.
Dash of vinegar.
Generous scoop of Miracle Whip.
Salt & pepper to taste.
Mix in a bowl and serve in tomato cup or avocado cup.
Slices of avocados.
Serve with Breton Multigrain crackers
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