Tossed Whole-Meal Salad
|Lettuce head||1 Medium|
|Water cress||1⁄2 Bunch (50 gm)|
|Canned luncheon meat||12 Ounce, cut into strips|
|Canned tongue||6 Ounce, cut into strips|
|Drained canned julienne beets||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||3 , cut in eights|
|Grated onion||1 Teaspoon|
|Cream cheese||3 Ounce, cut in 1/2 inch cubes|
|French dressing||1⁄2 Cup (8 tbs)|
Rub the salad bowl with a cut clove of garlic.
Break lettuce in small pieces and place in the bowl.
Add all remaining ingre- dients except cream cheese and dressing.
Just before serving add cheese and French dressing.
Toss lightly and serve imme- diately.