Patio Picnic Salad
|Canned beets||26 Ounce, drained (1 Can / 820 Grams)|
|Hard boiled eggs||6|
|Vegetables||1 Cup (16 tbs)|
|French dressing||1⁄4 Cup (4 tbs)|
|Poached fish||1⁄2 Pound|
|Hollandaise sauce||1⁄4 Cup (4 tbs)|
|Crunchy french bread||1|
Chop the beets into bite size pieces and place in a bowl.
Cut the tomatoes into quarters and place 4 quarters around beets.
Shell and halve the eggs and place in a separate bowl with remaining tomato quarters.
Halve the pickled cucumbers and place in another bowl.