|Iceberg lettuce head||1 (Other Crisp Variety)|
|Green pepper||1⁄2 Medium, diced fine|
|Dehydrated onion flakes||2 Teaspoon, reconstituted|
|Red pepper||1⁄2 Medium, diced fine|
|Garlic/Garlic powder||1 Clove (5 gm), mashed well|
|Mayonnaise sauce||2 Cup (32 tbs) (Count 1 Tablespoon Mayonnaise And 1 Fluid Ounce Evaporated Skimmed Milk Per Serving)|
|Watercress sprig/Parsley||1 Tablespoon|
|Freshly ground pepper||To Taste|
Shred lettuce fine to make 3-4 cups, tightly packed.
Add green and red peppers, onion flakes, garlic and freshly made Mayonnaise Sauce.
Pack mixture into mold and refrigerate.
Serve on platter with border of watercress or parsley sprigs.
Garnish top of mold with strips of pimento.
Pass salt and pepper mill at the table.