The Food Desert Project: Quick Giardiniera Salmon Salad

Today, I just wasn't feelin' it.  I have a backlog of recipes I want to try for this project, but all of them involved shopping, researching and just plain doing more than I wanted to do right at the moment.  Fortunately, it doesn't always take shopping, researching and a lot of doing to get a good meal on the table - so I rummaged through my pantry and came up with a quick lunch.

This is another one of those recipes that hearkens back to the old Southern "five-can-casserole."  I basically opened one can and three jars, and mixed the contents together - the difference being the somewhat-healthier ingredients I put together: vegetables and fish, rather than canned cream soup and canned fried noodles.

1 14 to 15 oz can of salmon
1/2 jar of giardiniera of your choosing, well-drained
6-7 black olives, chopped or sliced
1/4 cup jarred pesto sauce (look for a short ingredients list, preferably one that starts with "basil."  Refrigerated is better, but canned is OK.)

Put the ingredients together in a bowl.  Flake the salmon (don't remove the bones, they're good for you!  Take them out, mash them, and put them back in if they bother you)  and fold in the remaining ingredients until combined.  Serve on whole-grain crackers (we like crispbread-style.) Enjoy!