A simple and refreshing salad, Veal and Avocado Salad may be served on its own as a first course, or as a main course with boiled new potatoes.U lb. lean cooked veal, cut into cubes
3 avocados, peeled, stoned and sliced
1 large green pepper, white pith removed, seeded and chopped
8 oz. seedless green grapes
8 fl. oz. sour cream
2 tablespoons mayonnaise juice of
1 teaspoon salt
½ teaspoon white pepper
1 large lettuce, outer leaves removed, washed and separated into leaves
Place the veal cubes, avocados, green pepper and grapes in a large mixing bowl.
In a small mixing bowl, using a fork, beat together the sour cream, mayon-naise, lemon juice, salt and pepper. Pour the dressing over the meat mixture. Using two large spoons, toss the mixture until all the ingredients are thoroughly coated with the dressing.
Arrange the lettuce leaves on a large serving dish. Spoon the veal mixture on to the centre of the plate. Place the dish in the refrigerator and chill the salad for 15 minutes before serving.