Salmon Salad
- 2 cans red salmon (chilled in can)
- 2 envelopes gelatin
- ¼ cup tomato juice
- ¼ cup cold water
- 2 cups mayonnaise
- 1 tsp prepared mustard
- 1 tsp grated onion
- 1 tbsp pimento (minced)
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Soften gelatin in water and tomato juice; melt over hot water.
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Combine other ingredients and stir in liquid gelatin, chill until it molds slightly.
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Drain salmon and turn from can in 1 piece.
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Arrange on a decorated tray.
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Frost with mayonnaise; return to refrigerator to set.
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Finish decorating tray with tomatoes, eggs, and olives
Originally aired June 29, 1961
Printer-friendly copies:
- Salmon Salad 3×5 card
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- salmon salad 4×6 card
- salmon salad 4×6 scan s
- almon salad full page


