Low Fat Salmon Fruit Salad

Eating heart-smart doesn’t have to be boring. To prove it, try serving up this crisp, delicious salad. And here’s a tip for serving any fruit or vegetable salad. When you refrigerate the food, put your serving dishes in the refrigerator too. Eating from a cold bowl just seems to add a refreshing snap to the ingredients.

Ingredients:

  • Fresh salad greens
  • 3 ripe bananas (diced)
  • 1/2 cup canned diced pineapple (in its own juice, drained)
  • 1 1/2 cup canned salmon
  • 1/2 cup celery (diced)
  • 1 tablespoon chopped dill pickle
  • Low fat mayo to moisten
  • Salt to taste
  • Lemon slices

Mix bananas, pineapple and add salmon. Fold in remaining ingredients. Place on fresh greens and garnish with lemon. Place in refrigerator for15-20 minutes and serve chilled.

Kris Winkelman’s “Ultimate Wild Game and Fish Cookbook” is available for $19.95 plus $7.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.

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