3/4 head hearts of crisp lettuce, cut julienne
1/2 c. julienne cut chicken or turkey
1/2 c. julienne cut baked ham
1 tbsp. chopped dill pickle
1/3 c. julienne cut tomatoes

DRESSING:

1 tsp. finely chopped chives
1 chopped, hard-boiled egg
3 tbsp. mayonnaise
2 tbsp. vinegar
3 tbsp. olive oil
1 tsp. Worcestershire sauce
Salt & pepper to taste

Mix well and serve well chilled on dinner plate or in bowl. Do not use leaves of lettuce to serve on, but put directly on plate or in chilled bowl. Garnish with quartered hard-boiled egg and tomatoes.

Increase ingredients according to number of people served and use for large crowd. Use more meat and less lettuce than called for when increasing. Great for leftover turkey or ham. Serves 2.