New England Salad Platter
1 1/2 cps diced corned beef
1/2 cp diced celery
1 tsp prepared mustard
1 1/2 cps diced mixed cooked vegetables
1/4 cp French dressing
1 1/2 cps potato salad
quartered dill pickles
1 - Combine the corned beef and the celery. stir in the mustard and cream dressing to moisten.
2 - Chill; mix the vegetables left-over from a boiled dinner with French dressing.
3 - Set aside to chill and make a plain potato salad which should also be chilled.
4 - For serving, arrange the corned beef salad in the center of the platter.
5 - Around the edge put the vegetable salad and arrange the potato salad at each end.
6 - Garnish with the lettuce and dill pickles.