Night-Off Meat Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 cp slivered cooked ham
1 cp slivered cooked chicken
1 cp shredded Cheddar cheese
1/3 cp mayonnaise
2 tbsp French dressing
1/3 cp crumbled bleu cheese
1 - Cpombine all ingredients.
2 - Toss lightly.
3 - Increase amount of dressing if needed.
4 - Serve on crisp lettuce.
Makes 6 servings.
A few diced cooked potatoes added to this bowl extends the number of
servings. Add a little more mayonnaise. Season potatoes lightly with
salt before adding
Read a book in the afternoon or go to a movie. Or visit a neighbor,
take a long walk, or give yourself a permanent. This will take care of
a spring, summer, or early fall evening meal. No apologies.