Mock Tuna (Salmon) Salad

2 large hard-boiled eggs (for about ½ cup chopped)

3 large ribs celery (for about 1½ cups chopped)

1 foil pouch (7.1 ounces) boneless, skinless pink salmon (see note)

½ cup reduced-fat mayonnaise

3 tablespoons sweet-pickle relish

1 tablespoon fresh lemon juice

1 teaspoon extra-virgin olive oil (see note)

1½ teaspoons seafood seasoning blend, such as Old Bay (see note)

½ teaspoon onion powder

½ teaspoon ground black pepper

½ cup dried cherries, optional (see note)

Peel the eggs and place them into a 6-cup or larger mixing bowl. Use two knives to chop the eggs finely. Dice the celery, and add it to the bowl.

Add the salmon and all of the remaining ingredients. (If you are not serving right away and are using the dried cherries, do not add them until ready to serve.) Stir until the salmon is flaked and the salad is well mixed. Serve at once, or refrigerate until ready to serve.

Makes about 3 cups (3-½ cups with cherries added)

Cook's note: Foil pouches of salmon that don't require draining are widely available. The exact ounces may vary by brand but a slight variation won't matter. If you can't find seafood seasoning, substitute 1 teaspoon celery salt and 2 dashes hot pepper sauce. Use a good-quality extra-virgin olive oil. (Even though 1 teaspoon isn't much, it's a real flavor booster.) Cherry-flavored dried cranberries are a good substitute for dried cherries. Golden raisins also work.

Nutrition values per serving: 121 calories, 6 g fat (2 g saturated), 4 g carbohydrates, 1 g fiber, 8 g protein, 83 mg cholesterol, 425 mg sodium.