By Glen MacnowSponsored By Cooper University Health Care

Sponsored by Cooper University Health


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Makes about 5 cups



  • 1.5 pounds Smoked White fish, deboned
  • ½ cup light mayo
  • 2 tablespoons Dijon mustard
  • ½ tablespoon salt
  • ½ tablespoon black pepper
  • 1 carrot, peeled, diced small
  • ½ white onion diced small
  • 2 celery stalks, diced small



  • In large bowl mix together mayo, mustard, vegetables, salt, and pepper until well combined.
  • Mix in flaked white fish and mix thoroughly.
  • Serve chilled with pickled red onions.
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Per ¼ cup of salad

90 calories

7 gm protein

3 gm fat

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2 gm Carbohydrate