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Salmon Salad with Lemon and Dill
- 15 oz. canned wild salmon
- cup reduced-fat mayonnaise, or plain nonfat or low fat yogurt
- 1 lemon, juice only, 1/4 cup
- 1 small bunch fresh dill, finely chopped (1/4 cup)
- 1/4 1/2 yellow or white onion, finely diced (1 cup), or use celery
- 10 oz. frozen peas, thawed
- 4 pita pockets, whole wheat or white, for serving (optional)
Directions:View on PBS Food
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