Salmon Salad Plate
|Salmon||1 Ounce, cooked and cooled|
|Carrot sticks||1⁄4 Cup (4 tbs)|
|Green pepper||1⁄4 , sliced|
|Eggplant sticks||1⁄4 Cup (4 tbs)|
|Hard cooked egg||1|
|Cottage cheese||1 Teaspoon|
Peel tomato and remove seeds; slice tomato flesh into strips.
Cook carrot, green pepper, eggplant, and tomato in boiling salted water until crisp-tender. (Remember, the carrots sticks may take more time to cook than the other vegetables.)'Drain and chill.
Cut egg in half lengthwise.
Mash egg yolk with cottage cheese, salt, and pepper; stuff egg white halves.
Arrange cooked salmon, vegetables, and stuffed eggs on crisp lettuce leaf.