Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 teaspoons | Vinegar |
| ⅔ cup | Undiluted Carnation 2% Evaporated Milk |
| 1⅓ cup | Salad dressing |
| 1 tablespoon | Prepared mustard |
| 2 teaspoons | Prepared horseradish |
| 1½ teaspoon | Salt |
| 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.