Deviled fish salad

Ingredients

Quantity		Ingredient
½	cup	Plain yogurt
½	cup	Chili sauce
4	cups	Cooked white fish
		(halibut, sole, haddock, etc.)
½	teaspoon	Mild Garlic And Parsley Blend; * see note
		Lettuce
		Pimiento

Directions

* Note: See the "Mild Garlic And Parsley Blend" recipe which is included in this collection.

Blend yogurt, chilli sauce, and Mild Garlic And Parsley Blend together well. Toss gently with flaked fish. Serve on "cupped" lettuce leaves garnished with pimiento. This recipe serves 8.

Recipe Source: SKINNY SPICES by Erica Levy Klein (c) 1990 Surrey Books, Chicago - 192 pages - $8.95 As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 10-31-1995

Posted to EAT-L Digest 20 Sep 96 Date: Fri, 20 Sep 1996 14:41:39 -0500 From: LD Goss <ldgoss@...>

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