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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salmon Souffle' Salad Recipe

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This recipe for Salmon Souffle' Salad is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package lemon Jello
1 cup hot water
1 cup cold water
2 tbsp white wine vinegar
1/2 cup mayonnaise
1/4 tsp salt
dash pepper
1 lb canned salmon, drained
1/3 cup celery, chopped
1/2 cup onion, chopped
Directions:
Directions:
Dissolve Jelloİ in hot water. Add cold water, vinegar, mayonnaise, salt and pepper. Blend well with rotary beater. Pour into a large bowl and chill in the freezer for about 15 or 20 minutes until firm for about 1" from the edge but still soft in the center. Whip until fluffy. Add salmon and veggies and mix thoroughly. Pour into a mold or loaf pan sprayed with Pamİ. Chill in refrigerator until firm, about 1 hour. Can be made the day before serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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