|Eggs||12 , hard boiled, peeled and chopped|
|Lettuce heads||10 , torn into chunks|
|Watercress leaves/Parsley leaves||3 Cup (48 tbs), coarsely chopped|
|Tomatoes||4 Pound, cut into wedges|
|Onion||1⁄4 Cup (4 tbs), finely chopped|
|Processed cheese||2 Cup (32 tbs), cubed|
|Green pepper||3 , chopped|
|Vinegar||2 1⁄2 Cup (40 tbs)|
1. In a small sized bowl, combine oil, vinegar, salt and paprika. Mix well and refrigerate.
2. In a salad bowl, combine rest of the ingredients and toss lightly. Refrigerate.
3. Just before service, add dressing and toss well. Serve immediately.
Instead of using salad oil and vinegar combination, one can use 3 cups ready made French dressing in this recipe.