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. | ||
Directions
KEYWORDS: SALMON, SHRIMP, SJ
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
Submitted By SALLIE KREBS On 03-05-95