1 pound can salmon

1 quart shredded cabbage

¼ cup chopped onion

¼ cup chopped parsley

2 hard-cooked eggs, chopped

Vinaigrette dressing

18 large cabbage leaves

Drain and flake salmon. Combine cabbage, onion, parsley, eggs, and salmon. Add vinaigrette dressing and mix thoroughly. Serve in the center of a cabbage rosette. Serves 6.

VINAIGRETTE DRESSING

1 teaspoon salt

Dash cayenne pepper

¼ teaspoon paprika

3 tablespoons vinegar

½ cup olive or salad oil

1 tablespoon chopped pimiento

1 tablespoon chopped sweet pickle

1 tablespoon chopped green pepper

Combine salt, cayenne pepper, and paprika. Add vinegar and oil slowly, beating thoroughly. Add pimiento, sweet pickle, and green pepper. Serves 6.