Mint and Parsley Fish Salad

2 cups cooked, flaked fish Y teaspoon salt

2 tablespoons lemon juice ¥ teaspoon pepper
2 tablespoons chopped fresh mint Lettuce

2 tablespoons chopped parsley %4 cup mayonnaise

Sprinkle fish with lemon juice. Reserve 1 teaspoon each of mint
and parsley for garnish. Toss fish with mint, parsley and season-
ings. Arrange lettuce leaves on serving plates and mound fish
mixture on centre of each plate. Coat each mound with mayon-
naise and sprinkle with mixed parsley and mint.

Makes 4 servings.

Low Calorie Tomato Juice Salad Dressing

1% cup tomato juice 1 teaspoon salt
2 tablespoons salad oil 1% teaspoon dry mustard
2 tablespoons lemon juice 1 teaspoon grated onion

Combine all ingredients. Beat well until blended or shake in
a tightly covered jar.

Makes about 3 cup.

Mustard Mayonnaise

% cup mayonnaise 2 tablespoons capers
2 tablespoons prepared mustard 1 tablespoon lemon juice

Combine all ingredients and chill.

Makes about | cup.

Tomato-Cucumber Salad Dressing

1 cup salad dressing 1 teaspoon finely chopped onion
% cup drained, diced tomato 1% teaspoon salt
¥% cup drained, diced cucumber

Combine ingredients and chill.

Makes 2 cups.
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