Salmon Salad
Ingredients
- 1 cup salmon
- 1 teaspoon salt
- 1 cup diced celery
- 3 hard-cooked eggs, cut fine
- 1/4 cup sweet pickles, cut fine
- 1 cup salad dressing
Directions
- Break the salmon apart carefully with a silver fork, add the diced celery, sweet pickles, salt and hard-cooked eggs.
- Mix together well, and add the salad dressing.
- Arrange on lettuce leaves in a salad bowl, garnish with hard-cooked eggs to represent daisies, and pickles cut in strips.
- Serve very cold.
- To represent daisies, cut the whites of each hard-cooked egg in six long petals.
- Arrange these on the salad.
- Cut the yolks in half, and place in the center—round side out.
- Arrange the pickle to represent stem and leaves.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Salad
Ingredients: salmon, salt, celery, egg, pickle, salad dressing
Equipment: measuring cups, measuring spoons, knife, stove
See Also
Bettina's Potato Salad
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Salad
Ingredients: potato, pimento, celery, salt, egg, onion, pickle, lettuce leaf, salad dressing
Equipment: measuring cups, measuring spoons
Lobster and Salmon Salad
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Salad
Ingredients: salmon, pickle, lobster, egg, cucumber, salt, salad dressing
Equipment: measuring cups, measuring spoons
Tuna Salad
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: tuna, pimento, celery, salt, egg, paprika, green pepper, lemon juice, pickle, salad dressing
Equipment: measuring cups, measuring spoons
Baked Chinook Salmon with Vegetable Dressing
Author: Person.Mrs. C O Mobery
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: salmon, salt, pepper, cracker, carrot, onion, celery, parsley, sage, thyme, mustard, egg, butter, bread crumb
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
Tuna-Salmon Appetizer
Author: Hilma Johnson
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: tuna, green onion, salmon, mayonnaise, egg, salad dressing, celery
Equipment: measuring cups, measuring spoons, knife
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove