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OHIO CLASSICS: FAVORITE BASS RECIPES FROM THE BUCKEYE STATE
Striper Salad
Roger Glanz - Bucks, Ohio
Course:Salad
Servings:6
Ingredients & Instructions:
3 cups cooked striped bass
1 ½ cups mayonnaise
1 cup diced celery
2 tablespoons Dijon mustard
Salt and pepper
1 head lettuce
2 tomatoes, sliced
3 hard-boiled eggs, quartered
In mixing bowl, combine striped bass, mayonnaise, celery and mustard; mix thoroughly. Season with salt and pepper to taste. Line each plate or bowl with a bed of lettuce. Divide the fish mixture evenly between plates. Garnish each dish with tomatoes and hard-boiled eggs.
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