Vegetable and Fish Salad

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“A great way to recycle leftover fish into something new and wonderful. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 cups cooked fish, flaked (your choice)
  • 1 cup mayonnaise (use a good quality, such as Hellmann's or your own recipe)
  • 1 cup diced celery
  • 1 tablespoon pickle relish
  • 1 cup peas, lightly cooked
  • lettuce
  • 1 cup beet, cooked and sliced (canned is fine)
  • 2 eggs, hard-cooked, peeled and sliced

Directions

  1. Combine first five ingredients lightly, being careful not to break the fish in too small pieces.
  2. Pile lightly on lettuce leaves and garnish with alternate slices of eggs and beets.

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