Salmon Salad

• 1 (15 oz.) can pink salmon, drained and flaked
• 2 hard-boiled eggs, chopped
• 2 Tbsp. chopped dill pickle
• mayonnaise
• paprika
• leaf lettuce
• 1 tsp. prepared mustard
• 1 Tbsp. fresh lemon juice
• 1/8 tsp. freshly ground black pepper
• 2 Tbsp. mayonnaise
• 5 medium tomatoes, peeled

1. Combine salmon, mustard, lemon juice, eggs, mayonnaise, pepper and dill pickle in a medium mixing bowl, stirring well. Cover and refrigerate
2. until chilled.
3. Cut each tomato into 8 wedges, cutting
4. to,
5. but not through, base of tomato.
6. Spread wedges apart
7. to form a shell.
8. Spoon salmon salad into tomato shells. Top
9. with
10. a
11. dollop
12. of
13. mayonnaise;
14. sprinkle
15. with paprika. Serve on lettuce lined plates.
16. Yield: 6 servings.

pink salmon, eggs, dill pickle, mayonnaise, paprika, leaf lettuce, mustard, lemon juice, freshly ground black pepper, mayonnaise, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769071 (may not work)