Bologna Cornucopia Salad
|Bologna/Boiled ham||6 Ounce, sliced|
|Peeled cooked potatoes||6 Ounce, diced|
|Cooked peas||4 Ounce|
|Cooked beets||2 Ounce, diced|
|Mayonnaise||1⁄4 Cup (4 tbs) (Imitation)|
|Prepared horseradish||1 Dash|
|Dill pickles||2 Medium|
|Parsley sprigs||1 (For Garnish)|
Roll each slice of meat into cone-shape cornucopias.
In a bowl combine remaining ingredients except pickles and parsley; fill each cornucopia with an equal amount of mixture.
Divide evenly into 2 portions.
Serve each portion with 1 dill pickle and parsley to garnish.