Ham and beet salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 2 | mediums | Cooked beets |
| 1½ | To 3 tbsp oil | |
| 1 | tablespoon | Vinegar |
| Seasonings | ||
| 1 | To 2 dessert apples | |
| ¼ | pounds | To 1/3 lb cooked ham, cut in 1 slice |
| Lettuce | ||
| 1 | Lemon (garnish) | |
Directions
few cocktail onions and/or olives Hard cook the eggs, crack the shells, keep one egg for garnish.
Halve the other two eggs, remove the yolks, chop the yolks and whites separately; do not chop too finely. Peel and cut the beets in slices then into matchsticks. Put into a bowl with the oil, vinegar, and seasonings. Peel the apples, cut into neat pieves; add to the beets with the diced ham. Mix the egg yolks and whites eith the beets, pile onto a bed of lettuce. Garnish with rings of hard cooked egg, lemon and the onion and or olives. TO SERVE: With fresh bread or rolls.
This also makes an excellent hors d'oeuvre for 6-8 people, particularly, good if fish is the main course. Store in refrigerator.
Vary by omitting apple, and adding cooked rice or diced cooke potato.
Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens