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Melva Miller's Herring Salad - A Yom Kippur Treat
This recipe calls for Jewish/American measurements. This means the amount of veggies and olives you use varies according to how many jars of herring you use and to your taste.
Cut everything up into medium bite-sized pieces. Place it all in a large bowl* and mix well. Cover and place in refrigerator for a few days so that all flavors can mingle. Serve with fresh Challah or rye bread.
*Melva used her special herring bowl, which was a large green Pyrex bowl. For reasons unknown to man, this recipe tastes best when made in such a bowl... but any big bowl will suffice.
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