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To chop a hard-boiled egg, use a small knife and cut the cooled, hard-boiled egg into thin slices. Next cut each slice crosswise in both directions several times.
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Servings: 6
[edit] Ingredients
- 2 cups cooked peas
- 1 small head cauliflowerets, cooked
- 2 cups grean beans, cooked
- 2 large tomatoes, peeled and sliced
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- French dressing
- 1 head lettuce
- 1 bunch watercress
- radish-rosettes
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[edit] Directions
- Marinate the cooked vegetables, in the dressing of your choice and chill for about one hour.
- Then line a wooden salad bowl with the outside leaves of lettuce, and place around this some lettuce cups, from the remaining lettuce.
- Fill these cups with the marinated vegetables, topping each with sprigs of watercress and garnishing with the radishes.
Edith Quinn
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