A Light Supper

A Picture Treasury of Good Cooking by Demetria Taylor and Lillian Ziegfeld, Tested recipe Institute Inc., 1953.

Salmon Salad Bowl

1 can salmon
watercress or salad greens
1 large sweet onion
2 tomatoes in wedges
1/2 cucumber sliced
2 carrots - curled
1 green pepper
1 cup cooked or can peas (don't use canned - too salty, frozen would work - m)
1 cup blue cheese dressing

A note: they did not mention hard-boiled egg slices but it looks like that is what the salmon is sitting on top of and they would be a good addition - m

arrange ingredients in bowl add dressing after serving.

Carrot Curls: Scrape carrots and cut in paper-thin strips, length-wise, with a vegetable scraper or sharp paring knife. Roll into curls; fasten with wooden picks. Crisp in ice water. Remove wooden picks before serving.



I am loving these fish salt and pepper shakers.