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Russian Salmon Salad

1 cup converted rice
1 cup thinly sliced celery
1/2 cup sliced green onions with tops
1/2 cup diced sweet pickles
1 cup mayonnaise
1/4 cup juice from pickles
1 tsp. salt (optional)
1/4 tsp. pepper
1 can (7 3/4 oz.) Salmon, drained
1 package (10 oz.) frozen peas, thawed
1 head endive
2 hard-cooked eggs, sliced


Prepare rice to package directions. Add celery, onions and pickles to cooled rice. Mix with mayonnaise, pickle juice, salt and pepper; stir into rice. Break Salmon into chunks.


Gently stir Salmon and peas into rice mixture. Chill 3 to 4 hours. Serve on endive or other greens, garnish with eggs.


Makes 6 servings of about 1 cup each



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