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HODGEPODGE SALAD 
8 new potatoes
3 c. frozen mixed vegetables (broccoli, cauliflower & carrots)
1 c. diced fully cooked ham
2 c. coarsely shredded cabbage
1/2 c. creamy butter milk salad dressing

Halve or quarter large potatoes. In a 3-quart saucepan cook potatoes in 3 cups boiling salted water for 12 minutes. Add frozen mixed vegetables and ham; return to boiling. Add cabbage. Cover and simmer for 3 minutes more or until cabbage is crisp-tender. Drain. Stir in buttermilk dressing. Cool slightly.

Meanwhile, line the 8-cup Wonderlier Bowl with cabbage leaves, if desired. Transfer vegetable and ham mixture to cabbage-lined bowl. Serve immediately. Makes 6 to 8 side-dish servings.

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