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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