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SALADS

Blend white table wine with fruits, mayonnaise and gelatin for
wonderful jellied salads. O Liven salad dressings with red
table wine, mayonnaise with white table wine.

Salmon Salad Molds on Tomatoes (4 servings)

Serve with potato salad and buttered rye or pumpernickel
bread.

15% oz. can pink salmon 1 tbsp. chopped canned pimiento
3 tbsps. Canadian dry Ye tsp. seasoned salt
white table wine 2 ripe tomatoes, peeled and cut in half,
1 tbsp. salad oil crosswise
1 tbsp. white wine vinegar crisp lettuce
Y tsp. soy sauce mayonnaise
1 tsp. chopped green onion stuffed olives

Drain salmon. Remove any skin and bones. Flake with a fork.
Place in bowl. Add wine, salad oil, vinegar, soy sauce, onion,
pimiento, seasoned salt. Toss lightly with a fork. Pack into 4
custard cups. Chill 4 hours in refrigerator. Unmold each salad
on peeled tomato half. Arrange on crisp lettuce. Garnish each
serving with mayonnaise, topped with a stuffed olive.

Apple Salad Mold (4 servings)

3-0z. package lemon flavoured salt
jelly powder 2 medium size apples, shredded
1 cup boiling water salad greens
Y% cup fresh orange juice Y% cup finely chopped walnuts
Y, cup Canadian cream sherry Y) cup mayonnaise

Dissolve jelly powder in hot water. Add orange juice, sherry,
and a dash of salt. Chill in refrigerator until mixture begins to.
thicken. Peel, core, and shred apples. Fold into thickened jelly
mixture. Pour into a 1-quart mold and chill until firm. Unmold
on salad greens. Fold chopped walnuts into mayonnaise and
serve with salad.

7" ; J