Duck salad

Yield: 6 servings

Measure Ingredient
1 small Head lettuce, shredded
6 larges Peach halves
1 cup Cottage cheese
6 \N Marshmellows
12 \N Currants
⅓ cup Toasted almonds

Arrange lettuce on large glass platter, fluffing it up with a fork to resenble waves. Stuff each peach half with cottage cheese and invert on lettuce, rounded side up. For each duck's head use a marshmellow, with currants for eyes and a toasted almond, split for each bill. For each tail use 3 or 4 almonds. Serve with mayonnaise.

*From the Culinary Arts Institute, Kitchen Companion Series, 200 Dishes For Children* -Posted for you by Michelle Bruce Submitted By MICHELLE BRUCE On 02-23-95

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