It’s too hot to cook and almost too hot to eat. This salad is the exception.
Beautiful photo courtesy of Silver Sage. Check her post for an interesting story behind the basic recipe!!
2t white vinegar
1 1/2 t lemon juice
1 1/2 t onion juice. ( or juice from 1 small onion)
1 1/2 t honey
1 1/2 t Dijon mustard
1/2 t dry mustard
1 Cup Hellman’s Mayonaise
2 Tbs Chopped parsley
1 hard cooked egg, diced
salt to taste
14 Oz ham, cut into strips
14 oz turkey, cut into strips
14 oz swiss cheese, cut into strips
1/2 Cup slivered sweet gherkin pickles
1 Head iceberg lettuce lettuce-shredded
Combine the 6 dressing ingredients and stir to dissolve the hoeny.
Add remaining dressing ingredients and mix well.
Combine the ham, turkey, chesse and pickles together in large bowl.
Toss together with the dressing.
Divide lettuce among chilled plates, top with salad.
Garnish with pimento olives (optional)
Mix 2 tablespoons Grey Poupon mustard with 2 tablespoons good red wine vinegar. Then, whisking constantly with a fork, slowly add 6 tablespoons olive oil, until the vinaigrette is thick and creamy; this makes a very strong vinaigrette that’s perfect for salad greens like arugola and watercress and endive.