Recipe - Deviled Fish Salad

One half cup Plain yogurt
One half cup Chili sauce
4 cup Cooked white fish
(halibut, sole, haddock,
etc.)
One half teaspoon Mild Garlic And Parsley
Blend; * see note
Lettuce
Pimiento

* 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.

Recipe Source: 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

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 10311995
Posted to EATL Digest 20 Sep 96

Date: Fri, 20 Sep 1996 14:41:39 0500

From: LD Goss ldgoss@METRONET.COM