Beet Supper Salad
|Garlic clove||1 Small, halved|
|Leaf lettuce||6 Cup (96 tbs)|
|Sliced green onion with tops||1⁄4 Cup (4 tbs)|
|Canned tuna||7 Ounce, chilled and well drained (1 Can, 6 1/2 Or 7 Ounce)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||2 , chopped|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
Cook fresh whole beets.
Drain, peel, and slice cooked beets.
Just before serving, rub a salad bowl with halved garlic.
Combine leaf lettuce and the 1/4 cup green onion in salad bowl.
Arrange beets, tuna, celery, and hard-cooked eggs atop.
Combine mayonnaise or salad dressing, salt, and pepper; dollop in center of salad.
Garnish with additional sliced green onion, if desired.
To serve, gently toss mayonnaise mixture with the salad ingredients.
Makes 6 to 8 servings.