Shoestring Chef's Salad
|Whole green beans||1 Cup (16 tbs) (Cooked Or Canned)|
|Cooked carrot strips||1 Cup (16 tbs), drained|
|Canned peas||1 Cup (16 tbs), drained (Cooked Or Canned)|
|French dressing||1⁄2 Cup (8 tbs)|
|Head of lettuce||1|
|Celery strips||1 Cup (16 tbs)|
|Cooked ham||1 Cup (16 tbs), cut into strips|
|Canned luncheon meat||12 Ounce, cut into strips|
|Hard-cooked eggs||2 , sliced|
Let cooked vegetables stand in French dressing in refrigerator 2 hours.
Place lettuce cups in a shallow bowl around a center of shredded lettuce.
Radiate strips of meat and vegetables in lettuce cups from the center.
Fill in with mounds of peas.
Center with egg slices.