Post by MarieAlice on Jun 5, 2003 6:14:45 GMT -6
Salmon Salad Bowl
1-can (1 pound) salmon
1-can (8 1/4 ounces) pineapple chunks, drained
1 1/2-cups chopped celery
2-tbsp grated onion
2-tbsp lemon juice
Few drops bottled red pepper seasoning
Old-Fashioned Dressing (recipe follows)
1-small head iceberg lettuce
Lemon wedges
Drain salmon; flake into large pieces, removing any small bones and skin.
Combine pineapple chunks, celery, onion, lemon juice, red pepper seasoning and 1/2 cup Old-Fashion Boiled Dressing in medium-size bowl. Fold in flaked salmon; cover; chill.
Edge salad bowl with a few lettuce leaves; chop remaining lettuce and place in bottom.
Spoon salad mixture on top; garnish with lemon wedges. Pass remaining dressing. 4 servings.
Old-Fashioned Boiled Dressing: Mix 2 tbsp flour, 1 tbsp sugar, 1 tsp salt, 1 tsp dry mustard, 1/4 tsp ground ginger and a dash of cayenne in top of double boiler. Beat in 3/4 cup milk and 1 egg until well blended. Cook over simmering water, stirring constantly, 10 minutes, or until mixture thickens. Remove from heat; gradually blend in 1/4 cup cider vinegar. Pour into a small bowl; cover, chill. Makes about 1 cup.
1-can (1 pound) salmon
1-can (8 1/4 ounces) pineapple chunks, drained
1 1/2-cups chopped celery
2-tbsp grated onion
2-tbsp lemon juice
Few drops bottled red pepper seasoning
Old-Fashioned Dressing (recipe follows)
1-small head iceberg lettuce
Lemon wedges
Drain salmon; flake into large pieces, removing any small bones and skin.
Combine pineapple chunks, celery, onion, lemon juice, red pepper seasoning and 1/2 cup Old-Fashion Boiled Dressing in medium-size bowl. Fold in flaked salmon; cover; chill.
Edge salad bowl with a few lettuce leaves; chop remaining lettuce and place in bottom.
Spoon salad mixture on top; garnish with lemon wedges. Pass remaining dressing. 4 servings.
Old-Fashioned Boiled Dressing: Mix 2 tbsp flour, 1 tbsp sugar, 1 tsp salt, 1 tsp dry mustard, 1/4 tsp ground ginger and a dash of cayenne in top of double boiler. Beat in 3/4 cup milk and 1 egg until well blended. Cook over simmering water, stirring constantly, 10 minutes, or until mixture thickens. Remove from heat; gradually blend in 1/4 cup cider vinegar. Pour into a small bowl; cover, chill. Makes about 1 cup.