Name: Tangy Rainbow Salad
Ingredients: 4 ts Vinegar; 2/3 c Undiluted Carnation 2% Evaporated Milk; 1 1/3 c Salad dressing; 1 tb Prepared mustard; 2 ts Prepared horseradish; 1 1/2 ts Salt; 4 c Shredded lettuce; 2 c Sliced fresh mushrooms; 2 c Diced fresh tomatoes; 4 c Julienne strips cooked ham; 1 c Thinly sliced red onion; 2 c Cooked drained frozen peal; 1/2 c Sliced cucumber

It seems almost inconceivable to believe that there was life before television. As good as the medium is for some things, it is an instrument of death to conversation in most families. Add computers, a personal CD player, and speed-eating and we've successfully killed off the last remnants of conversation in most families. Frankly, most families have no meaningful conversation at all. Days and weeks pass, if not months and years, without the skimpiest morsel of a good conversation. When I think about this, I almost weep for the magnitude of the loss. A mudslide of media has pushed our families into a cold ravine. We exist together for as long as we can make it, but we don't know each other. Without face-to-face communication, the home has become an electronic desert.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

4	ts	Vinegar
2/3	c	Undiluted Carnation 2% Evaporated Milk
1 1/3	c	Salad dressing
1	tb	Prepared mustard
2	ts	Prepared horseradish
1 1/2	ts	Salt
4	c	Shredded lettuce
2	c	Sliced fresh mushrooms
2	c	Diced fresh tomatoes
4	c	Julienne strips cooked ham
1	c	Thinly sliced red onion
2	c	Cooked drained frozen peal
1/2	c	Sliced cucumber

INSTRUCTIONS

Stir vinegar into E. Milk until slightly thickened. blend in salad
dressing, mustard, horseradish, and salt; chill. Layer vegetables and ham
in 4-quart salad bowl as follows: lettuce, mushrooms, tomatoes, ham, onion,
peas and cucumber. Spread dressing over top of salad. Cover. Chill several
hours. Garnish to serve. Makes 6 to 8 servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.

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