Instructions: 1. DRAIN SALMON; REMOVE AND DISCARD SKIN AND BONES. FLAKE.

2. ADD EGGS, CELERY, PICKLES, AND SALT TO SALMON. TOSS LIGHLTY UNTIL WELL BLENDED.

3. ADD SALAD DRESSING TO SALMON MIXTURE. TOSS LIGHTLY.

4. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALMON SALAD.

COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE:

1. IN STEP 1, 25-12 OZ CN OR 25-13 OZ CN SALMON MAY BE USED.

NOTE:

2. IN STEP 2, 10 LB 15 OZ FRESH CELERY A.P. WILL YIELD 8 LB CHOPPED CELERY.

NOTE:

3. IN STEP 2, 4 OZ (1/2 CUP) CHOPPED PIMIENTO MAY BE USED.

NOTE:

4. IN STEP 4, 4LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

SERVING SIZE: 3/4 CUP

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