DRESSING:

2 tsp. white vinegar
1 1/2 tsp. lemon juice
1 1/2 tsp. onion juice
1 1/2 tsp. sugar
1 1/2 tsp. Dijon mustard
1/4 tsp. dry mustard
1 c. mayonnaise
2 tbsp. chopped fresh parsley
1 hard cooked egg, diced
Salt to taste

SALAD:

14 oz. ham, cut in strips
14 oz. cooked turkey breast meat, cut in strips
14. oz. Swiss cheese, cut in strips
1/2 c. slivered sweet gherkins pickles
1 head iceberg lettuce, shredded
10-16 pimento stuffed green olives

To make the dressing, combine vinegar, lemon juice, onion juice, sugar and mustards. Stir to dissolve sugar. Add mayonnaise, parsley, egg and salt. Mix well.

Combine ham, turkey, cheese, and pickles in a large bowl. Toss together with dressing. Divide lettuce among plates. Top with salad and garnish each plate with 2 olives. Makes 6-8 servings.