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Patio Picnic Salad

Barbecue.Master's picture
Ingredients
  Canned beets 26 Ounce, drained (1 Can / 820 Grams)
  Tomatoes 4 Medium
  Hard boiled eggs 6
  Pickled cucumbers 8
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Method: 
Mixing
Interest: 
Healthy

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Average: 4.2 (16 votes)