Mix, and beat with egg beater until thickened.
345.—CHICKEN SALAD
| 2 cups cold cooked chicken | Lettuce |
| 2 cups celery cut fine | 1 hard-cooked egg |
| Salad dressing |
Cut remnants of chicken in small pieces and mix with celery and salad dressing; arrange on lettuce leaves and garnish with dressing and egg thinly sliced. Cabbage and a little celery salt may be used in place of celery.
346.—CORONADO SALAD
| 1 can tuna fish | Cooked Dressing (see No. 334) |
| 2 cups shredded cabbage | 2 tablespoons tomato ketchup |
| 1 green pepper cooked and shredded |
Flake fish; shred cabbage very fine; cut pepper in halves, remove seeds, cook in boiling water ten minutes, and shred in inch lengths; mix, arrange on lettuce, and dress with boiled dressing, to which the ketchup has been added. Garnish with parsley or pimiento.
347.—MEAT AND POTATO SALAD
| 1½ cups cooked meat cut fine | ½ teaspoon salt |
| 1½ cups cooked potato cut fine | 2 tablespoons finely chopped pickle |
| ½ cup celery cut fine | Salad dressing |
Mix in order given, cover with dressing, and garnish with sliced pickles and celery tops. White cabbage may be used in place of celery.