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(CUBAN STYLE SALAD( ENSALADA CUBANA
1 (7 oz) can red salmon, discard bones and skin 12 oz container cream cheese, at room temperature 4 tablespoons real mayonnaise 1 large potato, boiled and cut into small squares 1 large apple, chopped 1 small can mixed vegetables 1 hard boiled egg, chopped (optional) Salt and pepper to taste
Combine salmon, cream cheese and mayonnaise. Add all remaining ingredients and mix well. Put into a salad mold and refrigerate at least 2 hours. Un-mold into a platter of mixed greens and decorate with red pimentos, pimento-stuffed olives, tomato wedges. Serve with crackers. Melba rounds are especially good. This recipe can be doubled, tripled, and so on.
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