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Halibut Salad

Recipe #300182 | 15 min | 15 min prep | SERVES 6 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Molly53

RECIPE BY: Molly53

A thrifty way to use up leftover cooked fish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Posted on: Apr 23, 2008

Print Recipe

Ingredients

  • 2 1/2 cups halibut (cooked, cold)
  • 1 cucumber, peeled and cubed
  • 1 tablespoon onion, chopped
  • 1 teaspoon salt
  • 1/8 cup oil-and-vinegar dressing (French Dressing (Not Catalina Style) or your own recipe)
  • 1/4 teaspoon ground pepper
  • salad greens
  • 1/4 cup mayonnaise, more as desired (use a good quality, such as Hellmann's)
  • caper, for garnish
  • 1 pimento pepper, cut into fancy shapes

    • Directions

    1. 1
      The halibut should have been poached in salted water.
    2. 2
      Flake into rather large pieces.
    3. 3
      Moisten with salad dressing and chill thoroughly.
    4. 4
      Mix the halibut, cucumber, onion, salt and pepper with sufficient mayonnaise to hold the ingredients together.
    5. 5
      Serve on salad greens and garnish with capers and pimiento pieces.

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    Nutrition Facts

    Serving Size 1 (78g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    2 1/2 cups halibut

    Calories 72
    Calories from Fat 53 (74%)
    Amount Per Serving %DV
    Total Fat 6.0g 9%
    Saturated Fat 1.0g 4%
    Monounsaturated Fat 1.7g
    Polyunsaturated Fat 3.1g
    Trans Fat 0.0g
    Cholesterol 2mg 0%
    Sodium 459mg 19%
    Potassium 96mg 2%
    Total Carbohydrate 5.1g 1%
    Dietary Fiber 0.5g 2%
    Sugars 2.0g
    Protein 0.6g 1%
    Vitamin A 366mcg 7%
    Vitamin B6 0.0mg 2%
    Vitamin B12 0.0mcg 0%
    Vitamin C 10mg 18%
    Vitamin E 0mcg 3%
    Calcium 11mg 1%
    Iron 0mg 2%

    detailed view...

    how is this calculated?

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