Marjorie Johnson, author of The Road to Blue Ribbon Baking, joined us this morning with her prize-winning State Fair Salad.  Marjorie was the runner up in the Lindsay Olive Lovers' Salad Challenge.

The Road to Blue Ribbon Baking is available in bookstores everywhere.

Olive Salmon Salad
1 can (16 oz) Sockeye Red Salmon (or 1 lb fresh cooked salmon)
1 cup chopped celery
1 cup frozen green peas, thawed
1/2 cup chopped green pepper
1/2 cup Lindsay Small Ripe Pitted Olives
1/4 cup Lindsay Pimento Stuffed Olives
1/3 cup Lindsay Green Kalamata Pitted Olives, sliced
1/3 cup Lindsay Mellow Onion Olives, sliced
1/2 cup toasted slivered almonds
2 cups cooked whole wheat macaroni
1/3 cup light or reduced fat mayonnaise (mixed with 1/2 tsp dill weed)

Place the salmon in a large bowl, breaking it into small pieces. Add celery, green peas, green pepper, olives, almonds and macaroni. Toss together until well mixed. Add mayonnaise and toss to combine with all the ingredients. Refrigerate until served. Serve on a bed of baby spinach. Garnish with additional olives and almonds. Makes 4 servings.