Salmon Salad

This Recipe is taken and adapted from the Better Homes and Gardens New Cookbook

7 3/4 ounce can salmon (drained, flaked, and skin and bones removed)
1/2 cup chopped celery (1)
1/2 cup thinly sliced green onions (4)
1 tablespoon lemon juice
2 Hard-Cooked Eggs, chopped
1/3 cup mayonnaise
 1/2 teaspoon dried dill
    4 medium tomatoes or lettuce leaves

1. In a mixing bowl combine all ingredients except tomatoes or lettuce leaves.  Cover and chill for at least 1 hour.
2.  Meanwhile, if using tomatoes, cut a think slice off the off stem end of each tomato.  Using a spoon, scoop out the centers of tomatoes, leaving 1/4 to 1/2 inch thick shells.  Reserve pulp for another use.  Serve salad in tomato shells or on lettuce leaves.  Makes 4 main dish servings.


****I decided to do both tomato and lettuce and have pictured both ways above.  Very delicious and satisfying lunch.