Ham and beet salad

Yield: 6 servings

Ingredients:

3 Eggs 1 To 2 dessert apples
2 md Cooked beets 1/4 lb To 1/3 lb cooked ham cut in
1 1/2 To 3 tbsp oil -1 slice
1 tb Vinegar Lettuce

Instructions:

Seasonings 1 Lemon (garnish) few cocktail onions and/or olives Hard cook the eggs crack the shells keep one egg for garnish. Halve the other two eggs remove the yolks chop the yolks and whites separately; do not chop too finely. Peel and cut the beets in slices then into matchsticks. Put into a bowl with the oil vinegar and seasonings. Peel the apples cut into neat pieves; add to the beets with the diced ham. Mix the egg yolks and whites eith the beets pile onto a bed of lettuce. Garnish with rings of hard cooked egg lemon and the onion and or olives. TO SERVE: With fresh bread or rolls. This also makes an excellent hors d'oeuvre for 6-8 people particularly good if fish is the main course. Store in refrigerator. Vary by omitting apple and adding cooked rice or diced cooke potato. Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens