| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Salmon Salad (Canned Salmon)
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 132 01
SALMON SALAD (CANNED SALMON)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
264 cal
10 g
20 g
16 g
118 mg
332 mg
234 mg
Ingredient
Weight
Measure
Issue
SALMON,CANNED,PINK
17-1/4 lbs
2 gal 2-5/8 qts
ONIONS,FRESH,CHOPPED
1-1/3 lbs
3-3/4 cup
1-1/2 lbs
CELERY,FRESH,CHOPPED
8 lbs
1 gal 3-5/8 qts
11 lbs
2-2/3 lbs
1 qts 1 cup
PICKLE RELISH,SWEET,DRAINED
JUICE,LEMON
1-1/4 lbs
2-3/8 cup
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
SALAD DRESSING,MAYONNAISE TYPE
4-1/4 lbs
2 qts 1/2 cup
EGG,HARD COOKED,CHOPPED
4-1/4 lbs
38 Eggs
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1
Remove and discard skin and bones from salmon. Flake salmon. Coarsely chop salmon into 1 inch pieces. Cover.
2
Combine salmon, onions and celery. Mix lightly but thoroughly.
3
Combine salad dressing, pickle relish, lemon juice and pepper. Stir to blend thoroughly.
4
Add chopped eggs and salad dressing mixture to salmon mixture. Mix lightly.
Place 1 lettuce leaf on each serving dish. Top with 3/4 cup salmon salad; cover. CCP: Refrigerate product at 41 F. or lower until
5
ready to serve.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/salmon_salad_canned_salmon.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Salmon Salad (Canned Salmon)

Yield: 100 Portion: 3/4 Cup
Calories: 264 cal
Carbohydrates: 10 g
Protein: 20 g
Fat: 16 g
Cholesterol: 118 mg
Sodium: 332 mg
Calcium: 234 mg

Ingredient Weight Measure Issue
SALMON,CANNED,PINK 17-1/4 lbs 2 gal 2-5/8 qts
ONIONS,FRESH,CHOPPED 1-1/3 lbs 3-3/4 cup 1-1/2 lbs
CELERY,FRESH,CHOPPED 8 lbs 1 gal 3-5/8 qts 11 lbs
PICKLE RELISH,SWEET,DRAINED 2-2/3 lbs 1 qts 1 cup
JUICE,LEMON 1-1/4 lbs 2-3/8 cup
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
SALAD DRESSING,MAYONNAISE TYPE 4-1/4 lbs 2 qts 1/2 cup
EGG,HARD COOKED,CHOPPED 4-1/4 lbs 38 Eggs
LETTUCE,LEAF,FRESH,HEAD 4 lbs 6-1/4 lbs

Method:
1
Remove and discard skin and bones from salmon. Flake salmon. Coarsely chop salmon into 1 inch pieces. Cover.
2
Combine salmon, onions and celery. Mix lightly but thoroughly.
3
Combine salad dressing, pickle relish, lemon juice and pepper. Stir to blend thoroughly.
4
Add chopped eggs and salad dressing mixture to salmon mixture. Mix lightly.
Place 1 lettuce leaf on each serving dish. Top with 3/4 cup salmon salad; cover. CCP: Refrigerate product at 41 F. or lower until
5
ready to serve.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/salmon_salad_canned_salmon.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence