Tropical Salad Bowl


1 1/2 cups sliced bananas
1 can (14 ounces) pineapple chunks, drained
1 can (1 pound) salmon, drained and flaked
3/4 cup diced celery
3 tablespoons finely chopped sweet pickles
1 1/2 teaspoons salt
2 tablespoons mayonnaise
2 tablespoons prepared mustard
Salad greens

Combine bananas and pineapple. Add flaked salmon, celery, pickles and salt. Combine mayonnaise and mustard in another bowl; add to salmon-banana mixture and toss lightly to mix. Serve on crisp salad greens. Makes 6 servings.

Sea Isle Chicken Salad

Combine cold, diced cooked chicken, chopped celery, diced green pepper and large chunks of ripe banana. Season to taste with salt. Moisten slightly with mayonnaise or salad dressing. Turn into a large salad bowl lined with crisp lettuce or other salad greens. Sprinkle top generously with slivered almonds and well-drained capers.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

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