2 (6-ounce) cans unsalted salmon, drained and flaked
1/3 cup chopped celery
¼ cup chopped red onion, soaked in ice water for 10 minutes, drained and rinsed (see recipe notes)
¼ cup light mayonnaise
2 tablespoon capers, drained
2 tablespoon chopped Italian parsley
1/8 teaspoon black pepper
32 crackers, such as Low Sodium Ritz Crackers
Makes: 8 Serving size: 4 crackers with 1 tbsp of salmon salad on each
1. Place the salmon in a small bowl and flake with a fork. Set aside.
2. In a medium bowl, combine the celery, onion, mayonnaise, capers, parsley, and pepper. Mix well. Add the salmon to the dressing, tossing gently. Makes 2 cups of salmon salad.
3. Place a level tablespoon of salad on each cracker.