• 1 lb. canned salmon, drained and picked over
• 1/2 cup dry breadcrumbs
• 1 cup mayonnaise type salad dressing
• 1/2 cup plus 2 Tbs. onion, chopped
• 1/4 cup celery, chopped
• 1/4 cup green bell pepper, seeded and chopped
• 1 egg, beaten
• 1/2 cup light sour cream
• 1/2 cup cucumber, finely chopped
• 1/2 tsp. dill weed

Preheat oven to 350°F. Combine salmon and breadcrumbs in a bowl. Stir in half the dressing and 1/2 cup of the onion. Add celery, green pepper and egg. Season with salt and pepper to taste. Mix thoroughly. Shape into a loaf and place in a shallow baking dish. Bake 40 minutes. While salmon is baking, combine remaining dressing and onion in a blender or food processor. Add sour cream, cucumber and dill weed. Process until smooth. Serve salmon loaf with sauce.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 257, fat 16.6g, 57% calories from fat, cholesterol 72mg, protein 13.8g, carbohydrates 14.5g, fiber 0.4g, sugar 7.5g, sodium 531mg, diet points 6.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 0.8, Lean meat: 1.6, Fat: 2.2, Sugar: 0.0, Very lean meat protein: 0.0

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