Sea-food salad supreme

4 servings

Ingredients

Quantity		Ingredient
		Newspapers from the 40's to
1½	cup	Cooked or canned cleaned shrimp, lobster, or crab meat
1	cup	Sliced celery
½	cup	Chopped walnuts
¼	cup	Sliced stuffed olives
½	cup	Mayonnaise or cooked salad dressing
¼	cup	French dressing
		Combine all ingredients; chill a short time. Serve on crisp greens.
		Makes 4 servings.
		Or use to fill Tomato Aspic made in 1-qt ring mold; 70's garnish with
		Hard-cooked-egg slices or quarters.
		SHRIMP SALAD. Use shrimp. Substitute 1 cup fresh, frozen, or 1 can
		Pineapple chunks for celery.
		TUNA OR SALMON SALAD. Substitute 2 cans solid-pack tuna (2 cups), or 1 can salmon, drained and broken-up, for shrimp; 2 shelled hard-cooked eggs cut into large pieces, for walnuts.

KEYWORDS: SALMON, SHRIMP, SJ

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

Submitted By SALLIE KREBS On 03-05-95