| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Salads, Cheese, Vegetables, Sauces |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Lettuce; Bite Sized Pieces |
| 2 |
c |
Spinach; Bite Sized Pieces |
| 1/2 |
c |
Green Pepper; Chopped |
| 1/2 |
c |
Carrots; Peeled & Shredded |
| 1/2 |
c |
Cucumber; Halved & Sliced |
| 1/2 |
lb |
Cooked Ham; Cut Into 1/2" |
|
|
Strips, 1 cup |
| 3 |
oz |
Cream Cheese; Cubed, 1 Pk |
| 2 |
lg |
Eggs; Hard Cooked, Chopped |
| 1 |
sm |
Onion; Sliced |
| 1/2 |
c |
Vegetable Oil |
| 1/4 |
c |
Vinegar |
| 1 |
tb |
Ketchup |
| 3/4 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Garlic Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
OIL AND VINEGAR DRESSING
Combine the lettuce, spinach, green pepper, carrots, cucumber, ham, cream
cheese, eggs and onion in a large bowl; cover and refrigerate. Prepare the
Oil And Vinegar Dressing; cover and refrigerate.
OIL AND VINEGAR DRESSING:
Combine all of the ingredients in a glass jar, cover and shake well.
Makes 3/4 Cup.
TO SERVE:
Pour the dressing over the vegetables, toss gently to coat and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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