Salmon Salad hits the spot on hot summer days. This is recipe created while the troops were panting for food on a scorching July day a couple of weeks ago. We relished it in a leaf lettuce wrap. My camera is in the repair shop - can't wait to post some pictures when it is returned.
1 can salmon bones, skin and all but drain the liquid (save to put in scrambled eggs later)
1 can water chestnuts drained and diced into small chunks
3 ribs celery diced into 1/4 pieces
2-3 TBS Miracle Whip
1 TBS Shrimp cocktail sauce
Mix everything together. Place 1/2 cup into a rinsed lettuce leaf. Fold and eat. This dish is an excellent source of Vitamin D, Vitamin A and Vitamin C.
Breakfast: Rice pudding made on the stove top
Lunch: Leftover chicken soup
Dinner: Leftover Chicken Teriyaki