This salmon macaroni salad is a delicious variation of your standard tuna macaroni salad.
I varied the recipe a bit by replacing the asparagus with 1 chopped cucumber and added some dill weed and frozen peas.
Can be prepared in 15 minutes or less.
Cooked salmon – either fresh or from a can
Asparagus – chop off tough bottoms and discard
Macaroni
Mayonnaise
Fresh rosemary
Lemon
Salt & Pepper
Cook macaroni until al dente (slightly firm), drain. Steam asparagus 5 minutes, cut into 3/4” pieces. Mix all ingredients, season with rosemary, salt & pepper, lemon juice to taste. Chill. Serve on top of shredded iceberg lettuce to complete the salmon macaroni salad.
I found this recipe at Simply Recipes.
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