| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafoods;, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Cooked king or coho salmon; broken into pieces |
| 1 |
c |
Sliced celery |
| 1/2 |
c |
Coarsely chopped cabbage |
| 1 1/4 |
c |
Mayonnaise or salad dressing; (to 1 1/2) |
| 1/2 |
c |
Sweet pickle relish |
| 1 |
tb |
Prepared horseradish |
| 1 |
tb |
Finely chopped onion |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
|
|
Lettuce leaves; romaine leaves, or endive |
|
|
Sliced radishes |
|
|
Dill-pickle slices |
|
|
Rolls or crackers |
INSTRUCTIONS
1. Using a large mixing bowl, gently toss together the salmon, celery, and
cabbage.
2. In another bowl, stir together the mayonnaise or salad dressing, pickle
relish, horseradish, onion, salt, and pepper. Add it to the salmon mixture
and toss to coat. Cover the salad and chill till serving time (up to 24
hours).
3. Line a salad bowl with greens. Spoon in the salmon mixture. Top with
radishes and dill pickles. Serve the salad with rolls or crackers.
Makes 4 main-dish servings.
Charlie advises that this refreshing main-dish salad tastes best when
assembled the night before it's eaten.
Published in Midwest Living 6/1990
Submitted by Carriej999@AOL.com 5/98
Recipe by: The Strickly Fish Cookbook, Babe and Charlie Winkelman
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 17,
1998
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