Beet Nut Olive And Egg Salad
|Cooked diced beets||2 Cup (32 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
|Sliced stuffed olives||1⁄4 Cup (4 tbs)|
|French dressing||3⁄4 Cup (12 tbs)|
|Hard cooked eggs||4|
|Stuffed whole olive||1|
Mix the beets, nuts, and olives together.
Add the French dressing and toss until all ingredients are well-coated.
Arrange this on lettuce leaves.
Separate the egg whites from the yolks.
Chop the whites fine and use them as a garnish around the mound of vegetables and fruit.
Press the egg yolks through a fine sieve and sprinkle them on top of the vegetable mixture.
Top the salad with a whole stuffed olive.