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This healthy, fast and easy to make vegetable and seafood salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
1 ½ lb. steamed yams, peeled and cut into ¼ inch chunks
8 oz. cooked whitefish, skinned, deboned and diced
4 boiled eggs, shelled and diced
5 fl. oz. mayonnaise
2 oz. fresh dill, finely chopped
Green leaf lettuce leaves to serve
crusty bread to serve
METHOD:
In a bowl, combine yams, whitefish and boiled eggs. Mix gently.
Using a blender, mix mayonnaise and dill. Pour dressing over salad and mix well. Chill for 2 hours. Serve on a bed of Green leaf lettuce leaves with crusty bread as a great accompaniment to barbecued meat, poultry or fish at a barbecue or family dinner.
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