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.
VINAIGRETTE DRESSING
1 teaspoon salt Dash cayenne pepper ¼ teaspoon paprika 3 tablespoons vinegar ½ cup olive or salad oil 1 tablespoon chopped pimiento 1 tablespoon chopped sweet pickle 1 tablespoon chopped green pepper
Combine salt, cayenne pepper, and paprika. Add vinegar and oil slowly, beating thoroughly. Add pimiento, sweet pickle, and green pepper. Serves 6.
SALMON LOUIS
1 pound can salmon 1 head lettuce 2 tomatoes, cut in sixths Louis dressing 2 hard-cooked egg yolks, sieved
Drain and flake salmon. Shred lettuce and place in a shallow salad bowl. Arrange salmon over the lettuce. Around the edge place the tomatoes. Serve with Louis dressing and hard-cooked egg yolk. Serves 6.
LOUIS DRESSING
½ cup mayonnaise or salad dressing 2 tablespoons whipping cream 2 tablespoons chili sauce 2 tablespoons chopped green pepper 2 tablespoons chopped green onions 2 hard-cooked egg whites, chopped 1 tablespoon chopped olives ½ teaspoon lemon juice Dash salt Dash pepper