2 c. thin strips cooked meat or poultry
1/2 c. cooked peas
1/2 c. shredded crisp carrot
1/2 c. diced celery
1/2 c. chopped tart pickle, or ripe olives
1/4 c. French dressing
1/2 tsp. curry powder, optional
Salt
Salad greens
Pickle beets, radishes or tomatoes

Combine meats, peas, carrot, celery, pickle and French dressing with a fork. Use a light touch. Cover and keep in the refrigerator about 2 hours to chill and blend flavors. Spoon lightly onto shredded crisp salad greens. Garnish with sliced pickled beets, radishes, or tomatoes. Yield: 4 generous servings.