Salmon and wild rice salad
Ingredients
- 1 1/2 cups cold canned salmon (leftover works too)
- 1 cup wild rice, cooked
- 2 stalks of celery, thinly sliced
- 1/4 large red onion, chopped fine
- 1/2 cup raisins, coarsely chopped
- 1/4 cup mayonnaise
- 1/3 cup greek yogurt (2% or whole)
- 2 tablespoons dijon mustard
- 2 tablespoons whole grain mustard
- 1 tablespoon chopped fresh parsley
- 2 teaspoons minced chives
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- salt and pepper, to taste
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