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| What You Need: |
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1 pound cold, cooked white-fleshed fish (cod, flounder, halibut, haddock)
2 cups cold, cooked green peas
2 cups shredded raw carrots
1 apple, peeled, cored, and diced
1 navel orange, peeled, sectioned, and diced
2 gherkins, diced
˝ cup salad oil
2 tablespoons cider vinegar
1 to 2 teaspoons sugar
Salt, pepper to taste
Crisp lettuce leaves, washed and dried
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| How To Cook: |
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1. Pick over fish to be sure any bones are removed, and break into bite-size pieces.
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2. Toss lightly in a large bowl with peas, carrots, apple, orange, and gherkins.
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3. Combine remaining ingredients, except lettuce; add to salad and mix well.
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4. Arrange lettuce leaves on a platter and top with salad.
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