Ingredient:
- 1 can red salmon, 16 oz.
- 1 tablespoon onion, grated
- 2 tablespoons chopped parsley
- 2 tablespoons horseradish cream dressing
- 4 tablespoons mayonnaise
- 4 lettuce leaves
- 8 radishes, cut into roses
- 4 hard cooked eggs, stuffed
- 6 parsley sprays
4 servings
1. Remove the bones and skin from the salmon and cut into small pieces with a fork. Add onion, parsley, horseradish dressing and mayonnaise. Mix lightly until well blended.
2. Place four dry cup-like lettuce leaves into a "PYREX" Utility Dish. Divide salad into four equal parts, placing a portion in each lettuce leaf. Garnish with radishes, eggs and parsley.
Dish: 2 quart "PYREX" Utility Dish, No. 232