Salmon and Pear Salad
4 small pears
3 tablespoons lemon juice
1 pound drained, canned salmon
1/4 cup tomato juice
2 tablespoons parsley flakes
2 tablespoons Worcestershire sauce
2 tablespoons plus 2 teaspoons mayonnaise
Pimento strips to garnish
Cut pears in quarters lengthwise from the stem ends, taking care not to cut all the way through. With a paring knife, cut away cores. Brush cut surfaces with lemon juice. Combine salmon, tomato juice, parsley flakes, and Worcestershire; mix well. Fill pears with salmon mixture, evenly divided. Stand upright on lettuce leaves; surround with watercress. Top each portion with 2 teaspoons mayonnaise; garnish with pimento, Makes 4 luncheon servings.
12 ounces drained, canned tuna fish
8 ounces drained, canned peas
1 medium cantaloupe; cut into melon balls (2 cups)
1/2 cup drained, canned mushrooms
1/4 cup onion bouillon
2 tablespoons soy sauce
Artificial sweetener to equal 1 teaspoon sugar
Combine tuna fish, peas, melon balls, and mushrooms in a bowl. Combine bouillon, soy sauce, and artificial sweetener; toss lightly with tuna mixture. Chill thoroughly. Serve on lettuce leaves. Divide evenly. Makes 2 dinner servings.
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