Rainbow Hors d’Oeuvre makes an attrac-tive and colourful offering for a buffet party. Allow guests to help themselves and provide bowls of mayonnaise, French Dressing and a selection of savoury dips to accompany the salad.
1 crisp lettuce, outer leaves removed, washed and separated into leaves
1 lb. tomatoes, thinly sliced
1 bunch watercress, trimmed and washed 1 lb. chicory , washed and separated into leaves 1 lb. carrots, scraped and grated 6 celery stalks, trimmed and chopped
1 medium-sized beetroot , cooked, peeled and thinly sliced
20 radishes, trimmed and washed
1 green pepper, white pith removed, seeded and finely chopped
½ large cucumber, washed and thinly sliced
2 hard-boiled eggs, thinly sliced
Arrange the lettuce leaves in a semi-circle around the edge of a large circular serving dish so that they form a curve.
Continue to make decreasing curves with the salad ingredients in the order in which they are given.
If the salad is not to be served immediately, cover it with plastic wrap and place it in the refrigerator until required.