Cool salmon lover's salad

4 Servings

Ingredients

Quantity Ingredient
1 pounds Cooked king or coho salmon; broken into pieces
1 cup Sliced celery
½ cup Coarsely chopped cabbage
1¼ cup Mayonnaise or salad dressing; (to 1 1/2)
½ cup Sweet pickle relish
1 tablespoon Prepared horseradish
1 tablespoon Finely chopped onion
¼ teaspoon Salt
1 dash Pepper
Lettuce leaves; romaine leaves, or endive
Sliced radishes
Dill-pickle slices
Rolls or crackers

Directions

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@... 5/98 Recipe by: The Strickly Fish Cookbook, Babe and Charlie Winkelman Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 17, 1998

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