3 ripe bananas, diced
1/2 c. diced, canned pineapple
1 1/2 c. canned salmon
1/4 c. diced celery
1/2 tsp. salt
1 tbsp. chopped pickle
Mayonnaise to moisten

Mix bananas and pineapple together. (Pineapple keeps bananas light in color.) Add salmon from which bones and skin have been removed. Stir in remaining ingredients. Garnish with crisp lettuce or other greens, and lemon slices. Six to eight servings.

This recipe has been handed down in my family. It really tastes good.

(from the kitchen of Mrs. Rosanna M. Boutilier)