Linda, I'm in the same rut and you just helped me think of something that sounds good.

The original JL Hudson Co Dept Store in Detroit used to make a wonderful main dish type salad. They had a very nice restaurant in their stores....back before all the buy outs, the stores are all Macy's now.

The salad was called a 'Maurice Salad'.
It was shredded lettuce, julienne cuts of ham, turkey, swiss cheese and sweet gherkins.
The dressing was a very thick, hard boiled egg rather plain dressing. Not sure I have the recipe because I always ordered their 1000 Island on the side and liked that better. If you are a Ranch Dressing lover, I would just add eggs to that and it would go well too.
I prefer my own eggie 1000 Island.

Yup, I now have a craving and an answer to my own dinner dilemma.

Nancy

Taco salad sounds good to me!

I just did a search and found an actual recipe.

There is also a picture of the old downtown store which was imploded over 15 yrs ago...

Here is a link that might be useful: Hudson's Maurice Salad

How about a nice Spinach salad with hot bacon dressing?

SPINACH SALAD WITH HOT BACON DRESSING

1/2 lb. fresh spinach, washed well, dried, chilled
2 slices bacon, diced
1 tsp. brown sugar
2 tbsp. sliced green onion
Dash of salt
2 tsp. vinegar
Pinch of dry mustard
Dash of paprika
4 med.-lg. mushrooms, sliced (optional)
hard boiled eggs sliced

Tear spinach into a salad bowl. Add sliced mushrooms. Cook the bacon in a small frying pan over low heat until crisp. To it, add the sugar, onion, salt, vinegar, mustard and paprika. Bring to boiling point and remove from heat. Just before serving, pour the hot dressing over the spinach and toss lightly until leaves are coated.
Serves 2. Recipe can be doubled or tripled by simply increasing in ingredients.

This is one of my all-time favorites to make ahead and pack for our lunches. I should have thought of it when Alexa was looking for barley recipes.

BEEF-BARLEY SALAD (4 servings)

10 oz. well-trimmed flank steak
1/2 tsp. salt
1/4 cup fresh lemon juice
2 1/2 cups defatted chicken broth
3 cloves garlic, minced
1 tsp. grated lemon zest
1/2 tsp. ground ginger
1 1/2 cups quick-cooking barley
6 oz. green beans, cut into 1 inch lengths
1 Tbs. olive oil
2 carrots, shredded
2 tomatoes, cut into 8 wedges each
2 Tbs. coarsely chopped toasted pecans
4 cups torn romaine lettuce leaves

Rub the steak with I Tbs. of the lemon juice and the salt. Grill or broil until medium-rare. Let cool, then refrigerate overnight. Next day, cut the steak on the diagonal in bite-size pieces, reserving any juices.

In a medium saucepan, combine 2 cups of the broth, 1/2 cup of water, the garlic, lemon zest, and ginger and bring to a boil over medium heat. Add the barley, reduce to a simmer, cover, and cook until the barley is almost tender, about 8 minutes. Add the green beans and cook until the beans are crisp-tender and the barley is tender, about 3 minutes. Remove from the heat; do not drain any remaining liquid.

In a large bowl, combine the remaining 1/2 cup broth, the remaining 3 Tbs. lemon juice, the steak juices, and the oil. Add the beef and everything else except the lettuce, tossing well to combine.

Pack lettuce and salad mixture separately and serve salad on top of lettuce.

I recreated an Asian Chicken Salad that I enjoyed very much in an Old Chicago restaurant.

Ci's copy of Old Chicago Asian Chicken Salad

Grilled teriyaki chicken, cut in strips
Cold spaghetti, tossed w/ crushed red pepper flakes
Chilled salad greens
Carrots, julienned
Sweet red pepper strips
Green onion, sliced
Fried wonton strips
Toasted sesame seeds
Italian salad Dressing
Thai sweet chili sauce

To assemble the salad, first layer cold spaghetti noodles in bottom of bowl. Drizzle with Italian salad dressing.

Add a generous layer of salad greens & garnish w/ the carrots, red peppers & green onion.

Add the warm chicken teriyaki strips, scatter fried wonton stips & sesame seeds. (I usually omit the sesame seeds.)

Drizzle sweet Thai Chili sauce over & serve.

This really is a main dish. Very filling w/ the pasta & chicken. I love the interplay of warm chicken & ice cold spaghetti & salad greens, the sweet sauce & sour Italian dressing, the soft noodles & crispy wonton.

I usually assemble this in individual serving bowls. Big bowls. I've been accumulating oval restaurant bowls that hold a little over a quart just for serving this salad.

I keep meaning to try cooking the spaghetti w/ some pickling spices tied up in a bag in the pasta water.

Also, I tend to think of this as more of a summer salad but it would be nice in the dead of winter when you start craving greens. Also, it's very colorful so it's a cheery looking salad. Ya' just gotta' brave the cold to cook the chicken out on the grill. (I've found that if I cover the chicken loosely w/ aluminum foil or an old foil pan to reflect the heat back onto the food, I can grill even when it's very cold.)

Linda - Byerly's sells a fabulous quinoa salad in their deli. I don't think it qualifies as a maindish you might want to try it another time as a side. A friend of mine tried to recreate the recipe after we had it one day. Here is what she came up with:

Cranberry Quinoa Salad
2 Cups Cooked Red Quinoa
1 cup Toasted Pumpkin Seeds (out of the shell)
1/2 Cup Dried Cranberries
1/2 Cup Golden Raisins
3/4 cup White Vinegar
1/4 cup Toasted Sesame Oil
1-2 tablespoons Honey or Agave Nectar (I think I used a tablespoon of each)
Mix dry Ingredients in a bowl. In separate bowl whisk the wet ingredients. Pour dressing over quinoa mixture and toss to coat.

I did not use her dressing recipe. What I tasted in the salad we had was a semi-sweet fruity dressing. I used Maple Grove Farms Cranberry Balsamic Vinaigrette - carried by Byerly's. I suppose you could make it a main dish by adding some shredded rotisserie chicken.

Teresa

I knew there would be some great ideas here! Now I can have salad for dinner every noght of the week if I want to! LOL

I found this one in my to try file. It's from Cooking Light and I am going to make it tomorrow. Instead of grilling I'll use my cast iron grill pan or frying pan, and I'll have to sub frozen corn, but I think it should work just fine.

Southwestern-Style Shrimp Taco Salad

1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 pound medium shrimp, peeled and deveined
2 ears shucked corn
Cooking spray
1 cup chopped romaine lettuce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
1/3 cup light sour cream
1/4 cup diced peeled avocado
Lime wedges (optional)

1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Linda

I like Nicose served with fresh seared tuna.

This is from a previous salad thread posted by barnmom.
It looks good.

* Posted by barnmom (My Page) on
Sun, Dec 7, 08 at 10:54

I recommend this one. Copied and pasted from a previous post. It was a success at the party and very pretty:

Deborah_ps's recipe as posted:

Paella Salad

1 cup good olive oil
2 cups long grain rice
5 cups chicken stock
2 generous pinches saffron
1-1/2 teaspoons salt
1/3 cup red wine vinegar
1-1/2 pounds medium sized shrimp, cooked, peeled (Costco)
1/2 cup julienne slivers red pepper
1/2 cup julienne slivers green pepper
1 cup green peas (I use uncooked frozen)
1/2 cup halved black olives (a mix of Greek olives are good)
1/4 cup chopped parsley
1/4 cup chopped chives or green onion

1. In large heavy bottomed pot with lid, heat 1/4 cup of the oil over medium high heat. When oil is hot add the rice and cook, stirring until it is opaque, 2-3 minutes. Add the stock, saffron, and 1/2 tsp. of the salt. Stir well to dissolve saffron and bring to a simmer. Lower the heat and cook, covered, until all liquid has been absorbed, about 20 minutes. (Try not to over cook.) When rice is cooked, remove and turn out into a large shallow bowl or pan and let cool to room temperature.

2. To assemble the salad, place the vinegar and the remaining 1 teaspoon salt in a large mixing bowl. Whisk in the remaining 3/4 cup olive oil. Add the shrimp, red and green peppers, peas and olives. Let marinate 10 minutes. Then add the rice, parsley and chives. Mix well.

3. Serve at room temperature or slightly chilled.

Since I've rarely met a recipe I didn't tweak I will confess to adding 2 cloves fresh minced garlic to the cooking rice. I also used red, yellow, orange, and green bell peppers since Trader Joe had all 4 colors. They were very pretty with the saffron colored rice (I used Basmati). I used Kalamata olives which gave it a bit of flavor punch and whisked some fresh ground pepper into the red wine/olive oil mix.

I used Costco frozen peeled large shrimp. A note: I didn't read the bag, you aren't supposed to quick thaw under running water so remember to let them thaw overnight in the frig. They get soggy, ask me how I know...

o
RE: Suggestions for a pot luck salad?

Teresa, I ahve never had quinoa. I have wanted to try it but was never quite sure what to do with it. I think I bought some once but ended up tossing it because it sat in the pantry waiting for me to have some sort of recipe revelation!

Bumblebeez, I have made that Paella Salad many times. Didn't think of it because it makes a ton so I usually only make it for large gatherings. For the two of us I'd really have to scale it back, but it sure is a good recipe!

Linda

Linda - you will love quinoa. You just need to be sure to rinse it before cooking. The Wedge Coop carries several colors - which like different types of rice have slightly different tastes. I will send you an email of basic ideas. Once you try it you will find all sorts of ways to use it.

And of course, the standby Cobb Salad. I like mine all chopped in smaller pieces, mixed with blue cheese dressing.

We love Sharon Cb's Russian Salad

Diane's Home Cookin Chapter: Salads, main

Russian Salad - Ensaladilla Rusa
================================
Four or more servings:

1-1/2 lbs (640 grams) potatoes
3/4 cup (100 grams) cooked peas - (I used frozen steamed)
1 tin tuna steak drained - 1/2 pound tin (225 grams)
1 small jar green pitted olives - I bought them stuffed with pimento
1 small roasted red pepper, cored, peeled and cut into strips (I used them from
a jar)
2 boiled eggs
2 tablespoons mayonnaise (I used 3 heaping)
1 tablespoon mayonnaise thinned with a little milk
Salt
My option: a dusting of paprika over all
. 1) Boil the potatoes in their skins until tender. Drain and cool. When
cool peel and dice into a large bowl.

2) Add the cooked peas, the olives cut in halves (save a few whole ones
for the garnish), the tuna flaked and one of the chopped eggs. Add salt
to taste and then combine with the 2 (or 3) TBS mayonnaise

3) Spread the mixture on a platter forming a mound. Cover it completely
with the thinned mayonnaise. A large serving spoon helps to coax it
into shape.

4) Decorate with the strips of pepper, olives and the rest of the eggs.

5) It will keep in the fridge for a few days, improving with taste.

6) Serve with crusty bread.

posted by canarybird ( Sharon Cb)

Servings: 4

Linda, I found this recipe several years ago on "Top Secret Recipes" website and it's their version of "Applebee's Low Fat Blackened Chicken Salad" My DH and I love, love, love it! Although I don't always follow the low fat suggestions. We eat a lot of main meal salads and this one is our favorite.

Dressing-
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 Tbls. prepared mustard
1 Tbls. white vinegar
1/8 tsp. paprika

Chicken Marinade -
1 cup water
2 Tbls. lime juice
2 Tbls. soy sauce
1/2 Tbls. Worcestershire sauce

Cajun Spice Blend
1/2 Tbls. salt
1 tsp. sugar
1 tsp. paprika
1 tsp. onion powder
1 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. white pepper

2 boneless, skinless chicken breast halves
2 Tbls. light butter

Salad -
8 cups chopped iceberg lettuce ( I use romaine)
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzrella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato diced
1 harboiled egg white, diced (I use two whole eggs)

Make dressing by combining ingredients in a small bowl and mix.
Combine water, lime juice, soy sauce, and Worchestershire in a medium bowl and stir. Add the chicken breasts and cover bowl and keep in refrigerator for several hours or overnight.
Combine spices for the Cajun spice blend. Remove chicken breast and pat dry. Sprinkle a tsp. of the spice blend over each side of the chicken breast to cover entire surface.
Melt the butter in a hot pan, then sear the chicken breast for 2-3 mintues on each side. Finish the chicken off on the grill. Each side for 2-3 minutes.
Put the salad together, slice the chicken breast, spread chicken on top of salad and serve immediately with the dressing.
Yummy!!!!

Karen

This is one of my favorite chicken salads. (I'm a garlic fiend & love for my food to have some crunch to it.) Don't get to make it very often because the rest of the famdamily is underwhelmed by it. So you've been warned! :)

It's an old recipe. Simple ingredients made w/ items that I always have on hand. You could lighten it up some by using plain unflavored yogurt for part of the mayo. Also, it scores about Zero for eye appeal so plan some colorful garnishes.

Chicken Salad (Bonnie Grange)

1 1/2 c. cooked boned chicken
1 1/2 c. cold cooked rice
3/4 c. frozen peas (do not cook)
1/2 t. garlic salt
1/4 c. slivered almonds
Mayonnaise

Combine all ingredients. Use enough mayonnaise for the ingredients to kinda' stick together. Chill. (Best chilled overnight so the flavors meld.) Serve on lettuce leaf w/ whole wheat toast triangles.

When you ask for a main dish salad, I automatically think or something with meat or fish in it, not one that is just grains or greens. I know beans also pack a protean and protein punch, but a salad is just a side to me, not a main dish unless it contains some meat.

One of my favorites is a steak salad. Usually I just use some leftover steak, preferably cooked medium rare, but leftover prime rib or even some cold grilled tenderloin works too. Usually I just put some slices of cooked beef on top of some greens and add things I have like marinated black olives, red onion or Vidalia onion for sure and top with my blue cheese dressing.
the one in the linked page sounds lovely to me....I like the artichoke and the feta additions.
Linda C

Here is a link that might be useful: steak salad

Some coping and pasting going on here.

Ci, do you think the Old Chicago Asian Chicken Salad would be attractive in a trifle bowl if serving for a party? I'm assuming you serve it right after the pasta is cooked.

I'm thinking it would be hard to serve from a trifle dish but it would look great, esp if you use some of those colorful lettuces. (I'm thinking of those tallish & kinda' narrow trifle dishes.)

The way it was served at Old Chicago was layered w/ the spaghetti noodles on the bottom so that's the way I always do it in individual portions. But I don't see any reason not to just make it into a large salad. If you layered it in the dish, then I think a salad bowl would be easier to serve from.

The spaghetti needs to be cold. My tap water is very cold so I can get it chilled quickly using just running tap water. Otherwise, you could use ice water or make ahead & chill in the refrig.

I like Thai Beef Salad, but I only have it in restaurants, as I do not cook beef at home. This looks like a reasonable recipe, however. I like the shrimp version also.

Lars

This one from Sharon in the Canary Islands is excellent:

SALMON, ASPARAGUS AND FETA SALAD

Serves 4 - 6

9 ounces (250 grams) salmon fillet, skinned
5 TBS extra virgin olive oil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed
9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered
1 lb (450 grams) cherry tomatoes, cut in half
3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese
6 spring onions, chopped
4 TBS fresh mint, chopped
3 TBS fresh basil, chopped
3 TBS fresh dill, chopped
10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags)
3 TBS lemon juice
1 tsp lemon zest
1/2 tsp sea salt
1/4 tsp freshly ground pepper

1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper.
Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool.

If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque.

2. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed
over a frying pan or pot of boiling water until spears are tender, about 5 minutes.
Then rinse them under cool water and set aside.

3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter.

4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the
potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing
and toss gently. Spoon this mixture over the salad greens and serve.

Source: Adapted from Rick Gallop's Glycemic Index Diet Green-Light Cookbook

My only comment is that the three herbs (mint, basil, dill) were not a fabulous mix for me. I would like this with just two of three herbs, any two. Mint and dill is my first choice. Even with no changes, it is delicious.

Ooooh, all of these sound really good...and substantial!

I remembered another one that I love. It was first posted by Annove, and it's terrific!

Chicken Salad
Ina Garten (posted 8/09 by Annova)

2 split (1 whole) chicken breasts, bone in, skin on (1-1/2 lbs)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnut halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 Tbsp chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving

Preheat oven to 350 degrees.
Place chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4" dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons* salt, and 1/2 tsp pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped taragon leaves on top and serve on a bed of lettuce leaves.

Annova's note: *Be careful with the salt. Some people think this is way too much. I added whatever I thought I needed as I went along.

Here is another that I found today in a LHJ magazine while waiting in the doctor's office. Sounds really good, and I bet some shredded roast chicken would be good in it, too. Going in my "to try" file.

Wild Rice Salad
Ina Garten-from Ladies Home Journal Nov 2010

Ingredients
1 cup long-grain wild rice
2 1/2 tsp kosher salt
2 navel oranges
2 tbsp olive oil
2 tbsp fresh orange juice
2 tbsp raspberry vinegar
1/2 cup green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
1 scallion, white and green parts chopped
1/2 tsp ground black pepper

Directions
1. In a medium saucepan over high heat combine rice, 4 cups water, and 2 tsp salt and bring to a boil. Simmer, uncovered, until rice is tender, 50 to 60 minutes. Drain and return rice to the pan. Cover and allow to rest for 10 minutes.
2. While rice is still warm, place it in a mixing bowl. Peel oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 tsp salt, and pepper. Allow to sit for 30 minutes for the flavors to blend. Serve at room temperature. Serves 4 to 6.

Linda

Oh yes. That sour cream/ green grapes chicken salad is very good. My mom used to make that one. I like to toss some canned mandarin oranges in w/ the grapes sometimes. But it's another one that the guys don't like a whole lot so I don't make it very often either. :(

I wonder if it's just my guys or if there is a whole category of Salads That Men Don't Like?

I think it may be "unmanly" to enjoy salads.

Tim will eat a salad if that's what I make for dinner, but it's definitely not his first choice. And depending how much he likes a particular entree he will sometimes skip the green salad (or vegetable side)if he'd rather fill up on meat and potatoes or whatever.

Makes me glad I'm a girl.....I love salads!

Linda

I was on a spinach salad kick a while back. I cooked up a salmon patty (Costco sells nice smokey ones in a sleeve), and tossed it with spinach, a very nice extra virgin olive oil,fresh squeezed lemon juice, and a few croutons. yum.

Sue

Chicken added to a simple Waldorf (apple & celery) Salad turns it into a main dish. For a change-up, sometimes I add a bit of almond extract. If I'm making just the Waldorf Salad as a side dish, sometimes I'll add a bit of cinnamon and use about 1/3 mayo & 2/3 Cool Whip for the dressing.

My guys love green salads but they sometimes get balky w/ the luncheon type salads for whatever reasons...

I've never heard that it was unmanly to enjoy salads - it's what my father has for dinner every evening. Cobb salad is one of my favorites, but it had already been mentioned. I do think salads might be more popular in warmer climates, however.

I make a pasta salad with rotini or rotelli, and I make a dressing of sorts with chopped tomato, olive oil, chopped basil, small cubes of fresh mozzarella cheese, and either flakes of red pepper or freshly ground black pepper. I toss all of that together before adding it to the rotini/rotelli. It's basically a Maragita salad with pasta added, and I sometimes add shaved Parmesan on top or sharp Provolone. This salad requires vine ripened tomatoes for the best flavor. If the cheese is salty, I don't use salt. Normally I do not like pasta salads, but this one is an exception.

Lars

Salads are my DH's most requested food. Funny, he frequently orders a salad when we dine out and 90% of the time the wait person will put the salad in front of me instead of him.

I meant that maybe meat and potato loving fellows might find salads "unmanly". Not that I think it is. Sorry....my lame attempt at humor! LOL

Linda

I love this salad when the tomatoes are ripe on a hot summer's day. It was my mother's recipe.

June Pea Shrimp Salad

Large can of June Peas, drained (preferably Le Seur)
1 pound small shrimp, deveined, tail removed, and cooked
2 Tablespoons of Del Monte Sweet Pickle Relish (or more)
1/2 to 1 c mayonaise
1/4 to 1/2 tsp paprika
1/4 tsp prepared mustard
1/4 to 1/2 c chopped pecans
3 hard boiled eggs, chopped somewhat finely
1 c diced or thinly sliced celery
1 good sized tomato per person

Chill the peas, celery, and hard boiled eggs.

In a small bowl, combine the pickle relish, 1/2 c of mayonaise, the paprika and prepared mustard.

In a larger bowl, toss the shrimp, peas, celery and pecans. Stir in the mayonaise mixture to taste. If you need more mayonaise, add it.

Slice the fresh tomato into eighth sections, almost completely through to the bottom of the tomato but not quite. Place on a lettuce leaf on a dinner plate, lightly sprinkle with a little salt, and add about a cup of the June Pea Shrimp Salad. Serve with a nice dinner roll or muffin.

Be sure the pickle relish is Del Monte Sweet Pickle Relish