Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs; well beaten |
| 1 \N | Carrot; cut in 2-inch strips |
| 2 \N | Green onions; cut in 2-inch strips |
| 1 \N | Cucumber; peeled and sliced lengthwise in 2-inch strips |
| 1 \N | Celery stalk; cut in 2-inch strips |
| 2 \N | Slices ham; cut in 2-inch strips |
| 1 \N | Chicken breast; cooked and cut in 2-inch strips |
| 2 teaspoons | Heaping dry mustard |
| 3 tablespoons | Soy sauce |
| 2 teaspoons | Sugar |
| 3 tablespoons | Vinegar |
| \N \N | Chives for garnish |
Drop eggs onto a lightly greased skillet. Fry on each side. Cool and cut into 2-inch strips. Boil carrot strips 1 minute; cool Combine eggs, carrot, onions, cucumber, celery, ham and chicken. Add enough water to the mustard to make a paste; beat vigorously. Gradually add soy sauce, sugar and vinegar. Mix well. Just before serving, pour over salad and toss. Garnish with chives. Serves 4. From SASSAFRAS! The Ozark Cookbook
Formatted for MM by Pegg Seevers 4/2/98