|⅔ cup||Undiluted Carnation 2% Evaporated Milk|
|1⅓ cup||Salad dressing|
|1 tablespoon||Prepared mustard|
|2 teaspoons||Prepared horseradish|
|4 cups||Shredded lettuce|
|2 cups||Sliced fresh mushrooms|
|2 cups||Diced fresh tomatoes|
|4 cups||Julienne strips cooked ham|
|1 cup||Thinly sliced red onion|
|2 cups||Cooked drained frozen peal|
|½ cup||Sliced cucumber|
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@...> on Feb 25, 1997.
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