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Deviled Fish Salad

Type: Fish
Courses: Salads
Serves: 8 people

Recipe Ingredients

1/2 cup 118mlPlain yogurt
1/2 cup 118mlChili sauce
4 cups 948mlCooked white fish
  (halibut, sole, haddock, etc.)
1/2 teaspoon 2.5mlMild Garlic And Parsley Blend - * see note

Recipe Instructions

* Note: See the "Mild Garlic And Parsley Blend" recipe which is included in this collection.

Blend yogurt, chilli sauce, and Mild Garlic And Parsley Blend together well. Toss gently with flaked fish. Serve on "cupped" lettuce leaves garnished with pimiento. This recipe serves 8.

SKINNY SPICES by Erica Levy Klein (c) 1990 - Surrey Books, Chicago - 192 pages - $8.95 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest


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