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Salmon Salad




Source of Recipe


from the Houston Junior League Cookbook
1 can (1 pound) red salmon
2 hard-cooked eggs, chopped
1 Tablespoon cider vinegar
1 Tablespoon lemon juice
1/2 teaspoon salt
2 soup pickles, chopped
1 teaspoon Worcestershire sauce
2 Tablespoons chopped onion
2 ribs celery, chopped

TO PREPARE:

Mix all ingredients together and chill for several hours before serving.
Serve with mayonnaise.

SERVES: 3 - 4

Copyright 1992 The Junior League of Houston, Inc. All rights reserved.
Visit The Junior League of Houston web site
(http://www.juniorleaguehouston.org/Cookbooks/BookOverview.asp) to purchase
copies of the Houston Junior League Cookbook and other fine cookbooks, or
call (713) 627-COOK.