• 2 (7 ounce) cans salmon, drained
  • 2 tablespoons fat-free mayonnaise
  • 2 tablespoons plain low-fat yogurt
  • 1 cup chopped celery
  • 2 tablespoons capers
  • 1/8 teaspoon ground black pepper
  • 8 leaves lettuce


  1. Crumble the salmon into a 1 quart bowl, removing any bones or skin.
  2. In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.
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