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Nutrition Facts
Serving Size 1 (154g) Recipe makes 6 servings The following items or measurements are not included below: fish
Calories 217
Calories from Fat 134		(61%)
Amount Per Serving		%DV
	Total Fat 14.9g	22%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 7.3g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 358mg		14%
Potassium 228mg		6%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 2.3g	9%
	Sugars 7.2g
Protein 4.5g		8%
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Vegetable and Fish Salad

Recipe #322049 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Molly53
Aug 29, 2008

A great way to recycle leftover fish into something new and wonderful. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

SERVES 6 (change servings and units)

Ingredients

2 cups cooked fish, flaked (your choice)
1 cup mayonnaise (use a good quality, such as Hellmann's or your own recipe)
1 cup diced celery
1 tablespoon pickle relish
1 cup peas, lightly cooked
lettuce
1 cup beet, cooked and sliced (canned is fine)
2 eggs, hard-cooked, peeled and sliced

Directions

1
Combine first five ingredients lightly, being careful not to break the fish in too small pieces.
2
Pile lightly on lettuce leaves and garnish with alternate slices of eggs and beets.