Salmon Salad Bowl

1-can (1 pound) salmon

1-can (8 1/4 ounces) pineapple chunks, drained

1 1/2-cups chopped celery

2-tbsp grated onion

2-tbsp lemon juice

Few drops bottled red pepper seasoning

Old-Fashioned Dressing (recipe follows)

1-small head iceberg lettuce

Lemon wedges

Drain salmon; flake into large pieces, removing any small bones and skin.

Combine pineapple chunks, celery, onion, lemon juice, red pepper seasoning and 1/2 cup Old-Fashion Boiled Dressing in medium-size bowl. Fold in flaked salmon; cover; chill.

Edge salad bowl with a few lettuce leaves; chop remaining lettuce and place in bottom.

Spoon salad mixture on top; garnish with lemon wedges. Pass remaining dressing.

4 servings.

Old-Fashioned Boiled Dressing

Mix in top of double boiler.
2 tbsp flour
1 tbsp sugar
1 tsp salt
1 tsp dry mustard
1/4 tsp ground ginger
a dash of cayenne

Beat in 3/4 cup milk and 1 egg until well blended.

Cook over simmering water, stirring constantly, 10 minutes, or until mixture thickens. Remove from heat; gradually blend in 1/4 cup cider vinegar. Pour into a small bowl; cover, chill.

Makes about 1 cup.