Recipe: Ina Garten's Salmon Salad (using raspberry vinegar)

INA GARTEN'S SALMON SALAD

2 pounds cooked salmon, chilled
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons raspberry vinegar
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl.

Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

Makes 4 servings
Source: The Barefoot Contessa Cookbook by Ina Garten