SALMON SALAD COUNTRY CLUB SANDWICH
24 slices white sandwich bread, trimmed slightly
SALMON SALAD FILLING
- 16 oz. canned red salmon, drained, skinned, flaked & deboned
- 14 c. pimiento 14 c. green pepper, minced 1 tsp. onion, grated
- 14 c. Miracle Whip Mix all ingredients together; set aside.
SPINACH SALAD FILLING
- 16 oz. soft cream cheese
- 12 c. chopped parsley
- 12 c. minced fresh spinach
- 2 tbsp. milk
- 2 drops hot pepper sauce
Mix all ingredients together; set aside.
EGG SALAD FILLING
- 6 eggs, hard cooked, chopped
- 12 c. celery, minced fine
- 1 tsp. grated onion
- 12 c. Miracle Whip Season to taste
Mix all ingredients together; set aside. Spread 4 slices of bread with Miracle Whip for each sandwich. Line with lettuce and stack 3 different salads on 3 slices of bread and top with remaining slice of bread. Cut diagonally, and place on plate and serve. Tomato slices, gherkins and potato chips make a good accompaniment. Yield 6 servings.
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