Amazing Cranberry Lemon Salmon Salad

I cannot convey how delicious this salad is. I do love lemon, and paired with these tart, unsweetened dried cranberry slices, this salad is perfect. Simply perfect. The extra infusion of lemon is a secret ingredient you don't want to pass on. And don't you dare use sweetened cranberries. The tartness is the star in this recipe. Enjoy Cranberry week!

This salad is inspired by the Whole Foods cranberry tuna salad I have heard others rave about. Personally, I don't pay over ten bucks for a pound of salad. I am far too frugal. This one is a fraction of that cost, and has several of my tweaks. So forget about that other place, and save some paycheck for a can of salmon.

Cranberry Lemon Salmon Salad

14.75 oz canned salmon, drained
3 tbsp finely diced red bell pepper
3 tbsp dried unsweetened cranberries
1 rib celery, diced
3 tbsp lemon juice
2 tbsp mayonnaise
1 tbsp onion powder
1/2 tsp lemon flavoring
1 packet stevia
lettuce leaves

Drain salmon and remove larger bones. Mash with a fork. Stir in all the other ingredients. Chill. To serve, pack salad into a cup and invert on lettuce leaves.

Serves 4:   209 calories   3 net g carb

This is so very yummy. I want yours to be as good as mine, so here are the brands I used:

Honestly Cranberry unsweetened sliced dried cranberries. Order here.
Simply Organic Lemon Flavoring - Amazon, I Herb or I got mine at Sprouts.

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