2 (8-oz.) cooked fillets,cubed
Lemon juice
1 tsp. paprika
1 tsp. seasoning salt
Fresh parsley sprigs
1/4 cup white vinegar
1/2 cup oil
1/4 cup water
1/4 cup cubed tomatoes
1/4 cup cubed cucumbers
1/4 cup chopped olives
1/2 cup thinly sliced turnips
1/2 cup thinly sliced red onion
1 tsp. salt
1 tsp. pepper
4 cups cooked pasta
In large mixing bowl, combine cooked fillets, lemon juice, paprika, seasoning salt and parsley sprigs; mix until well blended. In another mixing bowl, combine vinegar, oil and water with tomatoes, cucumber, olives, turnips, onion, salt and pepper; toss. Combine mixtures, toss with pasta. Serve salad hot or cold the following day.
Edd McCannon
Lingnall, GA
From— Classic Fish: Member’s Best Recipes