This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Flake the fish with a fork. Add the peas and cabbage well-crisped and ample dressing to moisten. Let stand fifteen minutes to season in a cold place, arrange on a bed of the green, pour salad dressing over the top and sprinkle with a few extra peas as a garnish.
2 cupfuls flaked salmon 1/2 cupful chopped stuffed olives 1 cupful minced celery or cabbage
Sour milk salad dressing
Lettuce or cress.
Crisp the celery or cabbage in cold water. If canned salmon is used, rinse it with boiling water. Mix together the fish, olives and celery, and marinate with French dressing one-half hour. Then mix with it dressing to moisten and arrange on lettuce with a garnish of extra dressing.
To make the salad "go farther" place a spoonful of cold slaw, made either with French dressing or boiled dressing, in each nest before laying on the sardines, and then finish as directed.