Take a Can of Salmon

by United States. Bureau of Commercial Fisheries

SALMON CABBAGE VINAIGRETTE

1 pound can salmon 1 quart shredded cabbage ¼ cup chopped onion ¼ cup chopped parsley 2 hard-cooked eggs, chopped Vinaigrette dressing 18 large cabbage leaves

Drain and flake salmon. Combine cabbage, onion, parsley, eggs, and salmon. Add vinaigrette dressing and mix thoroughly. Serve in the center of a cabbage rosette. Serves 6.