Vegetable Cold Cut Salad
|Cooked lima beans||1 Cup (16 tbs)|
|Shredded raw carrots||1⁄2 Cup (8 tbs)|
|Diced cooked potatoes||1⁄2 Cup (8 tbs)|
|Minced onion||2 Tablespoon|
|Cucumber||1 Medium, peeled and diced|
|French dressing||1⁄3 Cup (5.33 tbs)|
|Cold cuts||1 Cup (16 tbs), cut in julienned|
|Hard cooked eggs||2 , chopped|
|Dill pickle||1 , chopped|
|Lemon juice/Vinegar||3 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Mix the lima beans, carrot, potatoes, onion, and cucumber with the French dressing and marinate, in the refrigerator, at least 1/2 hour.
Stir in the cold cuts, eggs, and pickle.
At serving time add the lemon juice to the mayonnaise and combine with the chilled salad.
Serve on lettuce leaves.