Salmon-Avoeado Salad

2 cups (1 lb.) Canned Salmon
1 avocado, 1 head lettuce
French dressing

Thousand Island dressing

Separate salmon into long flakes. Make
nests of shredded lettuce and chicory.
Cut avocado in half, lengthwise. Peel a
narrow section, then cut a slice of
avocado. Repeat process. Arrange 3
slices to each salad, with curved ends
touching at center of plate. Fill in
between slices with flaked salmon mari-
nated in French dressing. Garnish with
ripe olives and serve with French or
Thousand Island dressing. Serves 6.

Hearty Picnic Salad Bowl

2 cups (1 Ib.) Canned Salmon,
broken in large pieces

1 cup sliced celery

114 cups cubed cooked potatoes

14 cup sweet pickle relish

14 tsp. salt, dash pepper

1 tbsp. horse-radish

1 tbsp. scraped onion

114 cups well-seasoned cooked
salad dressing

Combine ingredients in order given.
Line salad bowl with lettuce leaves and
endive or Romaine. Fill with salad and
garnish around edge with sliced radishes
and dill pickles. Serves 6.

Canned Salmon is one of nature’s sources of
“sunshine” vitamin D—which helps keep our
teeth sound and healthy, our bones sturdy.

Salmon-Avocado Salad

Hearty Picnic Salad Bowl