Cold Meat Salad
|Cooked meat||2 Cup (32 tbs), cubed or chopped|
|Celery||1 Cup (16 tbs), thinly sliced|
|Chopped pickle||1⁄4 Cup (4 tbs)|
|Onion||2 Tablespoon, grated|
|French dressing||4 Tablespoon|
|Russian dressing||1⁄2 Cup (8 tbs)|
Use pork, lamb, veal or any combination.
Combine meat, celery, pickle, onion and French dressing.
Drain and season to taste with salt and pepper.
Mix with Russian dressing and serve on a bed of salad greens.
Garnish with parsley and stuffed olives.
For cold lamb salad, use mayonnaise in place of Russian dressing and add 2 tablespoons finely chopped mint.