Title

Salmon Lasagna Salad

Subject

lasagna noodles

salmon

green onions

alfalfa sprouts

cucumber

tomato

water chestnuts

cream cheese

buttermilk salad dressing

dillweed

Description

SALMON LASAGNA SALAD

9 lasagna noodles
1 15½ ounce can salmon, bones removed and flaked
2 green onions sliced thin
1½ cups alfalfa sprouts
1 cup chopped seeded cucumber
1 medium tomato, seeded and bhopped
1 8 ounce can water chestnuts drained and chopped
1 8 ounce package cream cheese softened
3/4 cup creamy buttermilk salad dressing
1 teaspoon dried dillweed
2 small tomatoes thinly sliced

Cook noodles according to package directions; drain. Rins
with cold water; drain again. Set aside. (Over)

Back:
In a bowl combine salmon and onions. In another
bowl combine sprouts, cucumber, chopped tomato and water
chestnuts. Stir together cream cheese, salad dressing
and dillweed (will make 1½ cups dressing mix). Stir ½ cup
of the dressing mixture into salmon mixture. Stir ½ cup of
the dressing mixture into the sprout mixture.

To assemble, line an 8 or 9 inch springform pan with noodle
extending noodles over sides of the pan. Add half the
salmon mix. Top with all the sprout mixture. Add
remaining salmon mix. Trim noodles to 1½ inches over
sides of the pan. Discard trimmings. Fold ends of needles
over top of salmon mix. Spread remaining dressing mix on to
of noodles to within 1 inch of edge. Cover and chill
2 to 4 hours. To serve: Arrange tomato slices on top. Cu
into wedges. Yields 8 servings. 409 calories per serving.

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# Salmon Lasagna Salad

## Ingredients

- 9 lasagna noodles
- 1 (15 1/2 oz) can salmon, bones removed and flaked
- 2 green onions, sliced thin
- 1 1/2 cups alfalfa sprouts
- 1 cup chopped seeded cucumber
- 1 medium tomato, seeded and chopped
- 1 (8 oz) can water chestnuts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- 3/4 cup creamy buttermilk salad dressing
- 1 tsp dried dillweed
- 2 small tomatoes, thinly sliced

## Instructions

1. Cook noodles according to package directions; drain. Rinse with cold water; drain again. Set aside.
2. In a bowl combine salmon and onions. In another bowl combine sprouts, cucumber, chopped tomato and water chestnuts.
3. Stir together cream cheese, salad dressing and dillweed (will make 1 1/2 cups dressing mix).
4. Stir 1/2 cup of the dressing mixture into salmon mixture. Stir 1/2 cup of the dressing mixture into the sprout mixture.
5. To assemble, line an 8 or 9 inch springform pan with noodles, extending noodles over sides of the pan.
6. Add half the salmon mix. Top with all the sprout mixture. Add remaining salmon mix.
7. Trim noodles to 1 1/2 inches over sides of the pan. Discard trimmings. Fold ends of noodles over top of salmon mix.
8. Spread remaining dressing mix on top of noodles to within 1 inch of edge.
9. Cover and chill 2 to 4 hours.
10. To serve: Arrange tomato slices on top. Cut into wedges. Yields 8 servings.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Clipped recipe

Identifier

RCA0006-20260609-0197

Coverage

Oregon, US