 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
Looking for a refreshing side salad to really dress up a summer meal? Try this iceberg lettuce stuffed with ham salad from Della Biddiscombe of Lewiston, Idaho. It's hearty enough to serve as a light lunch on a hot day, she notes, and it can be made ahead for added convenience. Ingredients:
1 medium head iceberg lettuce |
2 tablespoons mayonnaise |
1/8 teaspoon curry powder |
1/2 cup shredded cheddar cheese |
1/4 cup julienned sliced deli ham |
2 tablespoons finely chopped celery |
2 tablespoons minced fresh parsley |
1 tablespoon diced pimientos |
1/4 cup salad dressing of your choice |
Directions:
1. Remove and discard core from lettuce. Place lettuce core side down and cut in half with a plastic lettuce knife from top to bottom (save one half for another use). With knife, remove enough leaves from the center of the cut side of lettuce to create a 2-in. circle, about 1-1/4 in. deep.
2. In a bowl, combine mayonnaise and curry powder. Stir in the cheese, ham, celery, parsley and pimientos. Spoon into center of lettuce. Wrap tightly in plastic wrap; refrigerate for 30 minutes or until serving. Cut in half, forming two wedges. Serve with salad dressing. Yield: 2 servings.
|
|