| 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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