SEASHORE SALAD
- 4 ounces shell macaroni
- ¾ cup canned salmon
- ½ cup celery (diced)
- ½ cup sweet pickle (diced)
- ¾ cup salad dressing ((or mayo))
- Parsley
- watercress
- Cook: macaroni in boiling; salted water until tender.
-
Drain and rinse in cold water.
-
While it drains again, flake salmon.
-
To the salmon, add the celery, pickle and 1/2 cup salad dressing.
-
Mix lightly.
-
Fold 1/4 cup salad dressing into macaroni.
-
Arrange alternating bands of macaroni and salmon salad on deep platter and chill.
-
Garnish with parsley and watercress,
-
Serves 4.
Printer Friendly copies:
- SEASHORE SALAD 3×5 card
- SEASHORE SALAD 4×6 card
- SEASHORE SALAD full page
- seashore salad copy of original 3×5 recipe card
