Fish Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMethod
Main Ingredient

Ingredients

 Cooked flaked fish1 Pound
 Oil2 Tablespoon
 Vinegar1 Tablespoon
 Chopped celery1 Cup (16 tbs)
 Lettuce1 (adjust quantity as needed)
 Mayonnaise2 Tablespoon (adjust quantity as needed)

Nutrition Facts

Serving size

Calories 349 Calories from Fat 227

% Daily Value*

Total Fat 25 g38.9%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 100 mg

Sodium 64.6 mg2.7%

Total Carbohydrates 3 g1.1%

Dietary Fiber 2 g7.9%

Sugars 1.4 g

Protein 26 g52.4%

Vitamin A 126.1% Vitamin C 29.9%

Calcium 3.6% Iron 4.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1.Start by removing the bones, pick the fish into flakes
MAKING
2.Now turn over it oil mixed with vinegar and set away in a cold place
3.When about to serve, chop celery and add to the fish
4.Arrange crisp white leaves of lettuce in cup shapes on a platter, using one or two leaves for each, then lay one spoonful of the mixture in each cup and pour over it one spoonful of mayonnaise
SERVING
5.Serve with any appetizer
TIPS
The remains of almost any cold fish may be used in salad very satisfactorily, but the salad is more successful when made of fish that will flake nicely, such as salmon, cod, haddock, or halibut
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