Title: Ham and Beet Salad
Categories: Salad Meat Vegetable
Yield: 6 Servings

3		Eggs
2	md	Cooked beets
1 1/2		To 3 tbsp oil
1	tb	Vinegar
		Seasonings
1		To 2 dessert apples
1/4	lb	To 1/3 lb cooked ham, cut in 1 slice
		Lettuce
1		Lemon (garnish)

few cocktail onions and/or olives

Hard cook the eggs, crack the shells, keep one egg for garnish. Halve the other two eggs, remove the yolks, chop the yolks and whites separately; do not chop too finely. Peel and cut the beets in slices then into matchsticks. Put into a bowl with the oil, vinegar, and seasonings. Peel the apples, cut into neat pieves; add to the beets with the diced ham. Mix the egg yolks and whites eith the beets, pile onto a bed of lettuce. Garnish with rings of hard cooked egg, lemon and the onion and or olives. TO SERVE: With fresh bread or rolls. This also makes an excellent hors d'oeuvre for 6-8 people, particularly, good if fish is the main course. Store in refrigerator. Vary by omitting apple, and adding cooked rice or diced cooke potato.

Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens

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