Chefette Fruit Plates
|Iceberg lettuce head||7 , shredded fine|
|Avocados||3 Medium, halved lengthwise, peeled, seeded and sliced|
|Tomatoes||3 Medium, cut in wedges|
|Tomatoes||3 Medium, cut into wedges|
|Papayas||2 Medium, cut in 6 one-inch-thick rings, then pared and seeded|
|Papayas||2 Medium, cut in 6, 1 inch thick rings, then pared and seeded|
|Sliced cooked ham||1⁄2 Pound, cut in thin strips|
|Sliced cheddar cheese||8 Ounce, cut in thin strips (1 Package)|
|Cheddar cheese||8 Ounce, cut in thin strips (1 Package)|
|Stuffed boiled egg||1⁄2 Cup (8 tbs) (For Garnish)|
|Stuffed eggs||2 (For Garnish)|
|Lemon dressing/Pineapple dressing||1⁄2 Cup (8 tbs)|
|Pineapple dressing/Lemon dressing||1⁄2 Cup (8 tbs)|
1 On six individual serving plates,mound lettuce, dividing evenly.
2 Alternate avocado and tomato slices in a ring around the edge.
3 Top with a papaya slice, and strips of ham and cheese.
4 Garnish with a stuffed salad egg.
4 Serve chilled.