Remington Salad

A refreshing but filling dish to serve as a first course, Remington Salad may be served on a bed of lettuce leaves.

4-6 SERVINGS

2 lb. asparagus, cooked, drained and cooled

1 teaspoon dried marjoram

2 teaspoon salt

½ teaspoon white pepper

1 lb. lean cooked ham or pork, cut INTO 2-inch pieces

3 fl. oz. mayonnaise

2 hard-boiled eggs, mashed

2 tablespoons chopped fresh parsley 1 small cucumber, thinly sliced

Lay the asparagus in a large serving dish and sprinkle over the marjoram, salt and pepper. Set aside.

Place the ham or pork in a large mixing bowl. Add the mayonnaise, eggs and parsley and, using two large spoons, toss the mixture so that it is evenly coated with the mayonnaise mixture.

Spoon this mixture over the asparagus. Arrange the cucumber slices around the edge of the dish. Place the dish in the refrigerator and chill for 30 minutes before serving.

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