SALMON SALAD COUNTRY CLUB SANDWICH


24 slices white sandwich bread,
trimmed slightly

SALMON SALAD FILLING:
16 oz. canned red salmon, drained,
skinned, flaked & debone
1/4 c. pimento
1/4 c. green pepper, minced
1 tsp. onion, grated
1/4 c. Miracle Whip
Mix all ingredients together; set aside.

SPINACH SALAD FILLING:
16 oz. soft cream cheese
1/2 c. chopped parsley
1/2 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
1/2 c. celery, minced fine
1 tsp. grated onion
1/2 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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