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SALMOJN^ CAJ3BAGE VINAIGRETTE 



1 pound can salmon 



1 quart shredded cabbage 

 Va cup chopped onion 



y4 cup chopped parsley 



2 hard-cooked eggs, chopped 

 Vinaigrette dressing 



18 large cabbage leaves 



Drain and flake salmon. Com- 

 bine cabbage, onion, parsley, 

 eggs, and salmon. Add vinai- 

 grette dressing and mix thor- 

 oughly. Serve in the center of 

 a cabbage rosette. Serves 6. 



VINAIGRETTE liKESSING 



1 teaspoon salt, 



Dash cayenne pepper 



V^ teaspoon paprika 

 3 tablespoons vinegar 



V2 cup olive or salad oil 

 1 tablespoon chopped pimiento 

 1 tablespoon chopped sweet pickle 

 1 tablespoon chopped green pepper 



Combine salt, cayenne pepper, 

 and paprika. Add vinegar and oil slowly, 

 beating thoroughly. Add pimiento, sweet 

 pickle, and green pepper. Serves 6. 



12 



