Deviled fish salad
8 Servings
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@...>