2 (6-ounce) cans unsalted salmon, drained and flaked
⅓ cup chopped celery
¼ cup red onion, soaked in ice water for 10 minutes, drained, rinsed and chopped
¼ cup light mayonnaise
2 tablespoons capers, drained
2 tablespoons Italian parsley, chopped
⅛ teaspoon black pepper
32 low sodium crackers
- Place the salmon in a small bowl and flake with a fork. Set aside.
- In a medium bowl, combine the celery, onion, mayonnaise, capers, parsley, and pepper. Mix well. Add the salmon to the dressing, tossing gently.
- Place a level tablespoon of salad on each cracker.