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LEFT-OVER ROAST SALAD | |
2 c. left-over meat, any kind 1 1/2 c. cold cubed potatoes 1 green pepper, cut in fine strips 2 sm. onions, coarsely chopped 3 hard-boiled eggs, sliced 3 sm. sweet pickles, coarsely sliced 3 tomatoes, cut in wedges 2/3 c. celery, finely chopped 4 tbsp. olives, sliced DRESSING: 2/3 c. mayonnaise 1 tbsp. catsup 1 tsp. mustard Salt and pepper Mix everything together and put dressing on. Serve on a bed of lettuce as a main meal. |
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