GEFILTE FISH SALAD WITH
CREAMY ORANGE HORSERADISH DRESSING

FOR THE CREAMY ORANGE HORSERADISH DRESSING:*
1 cup low-fat or nonfat mayonnaise
3 tablespoons frozen orange juice concentrate, thawed
2 teaspoons honey
1/2 teaspoon garlic powder
2 tablespoons prepared kosher-for-Passover horseradish
2 tablespoons thinly sliced green onions
FOR THE GEFILTE FISH SALAD:
1 large head or 2 medium heads butter leaf lettuce, leaves removed from stem but untorn
4 to 6 fresh navel oranges, peeled
2 to 2 1/2 cups English cucumber, thinly sliced into half moons
2 to 2 1/2 cups shredded carrot
8 to 10 pieces prepared kosher-for-Passover gefilte fish, well drained

TO MAKE THE ORANGE HORSERADISH DRESSING:
In a 2- to 4-cup bowl, mix mayonnaise, orange juice concentrate, honey, garlic powder, horseradish, and green onion thoroughly with a fork. Refrigerate in an airtight container until ready to serve.

TO MAKE THE GEFILTE FISH SALAD:
Thoroughly wash and dry lettuce. Press down the spine of each leaf with the palm of your hand so the leaves will lie flat. Line each of 8 to 10 plates with a few leaves.

Cut the peeled oranges in half and then cut each half into 1/4-inch-thick half moons.

Artfully arrange equal amounts of the oranges, cucumber, and carrot on top of the lettuce leaves, leaving a space for the gefilte fish. At this point, you can cover each plate tightly with plastic wrap or aluminum foil and stack them in your refrigerator for up to 8 hours before serving.

TO SERVE:
Just before serving, place a gefilte fish on each plate. Drizzle with 1 to 2 tablespoons of the dressing. Serve immediately.

*The dressing can be made up to 1 week in advance if kept refrigerated in an airtight container. If it is too thick to drizzle over the salad, you can add up to 3 tablespoons of water to thin it. Not only does the dressing taste great over the gefilte fish, it also works well in tuna salad and over grilled or poached fish.

Source: Sunset; Select, March/April 2001