348.—SALMON SALAD
| 1 can salmon | 2 finely chopped pickles |
| 1 cup cooked potato cubes | Cooked Dressing (see No. 334) |
| 1 cup shredded lettuce | Lettuce |
Rinse salmon with boiling water, and separate into flakes; mix with potato, lettuce, and pickles, arrange on lettuce, and cover with dressing. Garnish with sliced hard-cooked egg and parsley.
349.—SHRIMP SALAD
| 1 pint cooked shrimps | ¾ cup salad dressing |
| 1 cup chopped white cabbage | 1 head lettuce |
| 2 tablespoons capers |
Clean shrimps and break in pieces, reserving a few of the largest; mix with cabbage, capers, and dressing, and serve in lettuce nests. Garnish with whole shrimps. Canned shrimps may be used.
350.—TUNA FISH SALAD
| 1 can tuna fish | Salad dressing |
| 2 cups cooked potato cubes | Lettuce |
| ½ cup cooked beet |
Flake tuna fish, mix with potatoes cut into fine cubes, and the beet cut into inch shreds; arrange on lettuce or any crisp salad green; and dress with Cooked Dressing (see No. 334) or Mayonnaise (see No. 339).