Happy new year! What did you do to celebrate the holiday? Maybe you still are celebrating with the day off work or a gathering with friends.
Things are finally starting to slow down around here. My family is still making time to visit with friends visiting from out of town but I think the bulk of hosting overnight guests and dinner parties is over. This has been such a blessed season of catching up with loved ones who we don’t see nearly as often as I would like.
This has also been a blessed season of rich, decadent meals and desserts. Could you guess that I really enjoy food? I love preparing meals and treats for friends and family, but I usually try to eat much healthier than I have been in the last few weeks.
This morning I went to the grocery store. Let me tell you, I get a real high when I pile my purchases onto the belt in the checkout lane and see all the bright, fresh, healthy food I’m purchasing. It just makes me want to hurry home and get cooking.
Today I wanted to find a healthier alternative to my yearly leftover ham spread. I replaced the salty ham with canned salmon (you could totally use fresh cooked salmon) and the mayonnaise with a whipped salad dressing similar to Miracle Whip.
I’ve never been a mayonnaise girl (is there such a thing as a mayonnaise girl? I bet she’d be fat and happy), and this is my go to replacement. Its smooth and a little tangy.
This spread is great on crackers, or you could spread it on whole grain bread with lettuce and tomato for a healthy lunch.
How are you recovering from the holidays?
1 (14 oz) can pink salmon, drained and flaked
1/4 cup chopped dill pickles
1/4 cup whipped salad dressing (or Miracle Whip, or any variety of mayonnaise)
Thoroughly combine all ingredients in a small bowl. Serve on crackers or use as a sandwich spread. Refrigerate unused portions up to 3 days.