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Salmon Rice Salad
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2 c. cooked, cooled rice
1 c. celery, sliced
1/2 c. green onions, sliced
1/2 c. sweet pickle relish
1 c. salad dressing or mayonnaise (I
use mayonnaise)
1/2 tsp. black pepper
2 cans Chicken of the Sea boneless
pink salmon
1/2 c. red pepper, chopped
1/2 c. sliced almonds or Pine Nuts (I
use almonds)
1 c. frozen peas, thawed (I don't use
peas)
Combine all ingredients and toss lightly. Chill. Serve on lettuce leaves. Serves 6.
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