Servings: 100 Portions (6 Gallons)
Portions: 2/3 Cup Each
2-1/2 gallon (20 lb or 20-No. 1 tall can) salmon, canned
42 eggs, hard cooked, chopped
6 quarts (8 lb) celery, fresh, chopped
1-1/2 quarts (2 lb 4 ounces) pickles, cucumber, sweet, chopped
3 tablespoons (2 ounces) salt
1-1/2 quart (3 lb or 1 3/4- No. 2-1/2 can or 1/3-1 gallon jar) salad dressing
4 lb. lettuce, fresh, trimmed
Drain; remove skin and bones. Flake. Add eggs, celery, pickles, and salt to salmon. Toss lightly until well blended. Add Salad Dressing to tuna mixture. Toss lightly. Serve on lettuce.
NOTE:
1/2 cup (4 ounces) chopped pimiento may be added before adding salad dressing.