Gypsy Salad

Serves: 4
Total Calories: 1,527


1 green bell pepper quartered and thinly sliced
1/2 onion medium thinly sliced
1 cup frozen green peas cooked
1/2 pound mushrooms fresh, thinly sliced
1 cup celery thinly sliced
Chiffonade Dressing (recipe follows)
1 (6-ounce) slice ham cooked
1 (6-ounce) slice beef cooked
1 (6-ounce) slice Swiss cheese natural
1 (6-ounce) slice sharp cheddar cheese
Crisp iceberg lettuce leaves
Chiffonade Dressing:
1 1/2 cups olive oil or vegetable oil or half of each
1/2 cup cider vinegar or fresh lemon juice
1 teaspoon Dijon style mustard
1 teaspoon basil dried, crushed
1 teaspoon thyme dried, crushed
1 teaspoon marjoram dried, crushed
1 teaspoon salt
1/4 teaspoon black pepper freshly ground
4 eggs hard-cooked, chopped
1/3 cup parsley minced fresh
2 tablespoons chives chopped fresh


Mix pepper, onion, peas, mushrooms, and celery with Chiffonade Dressing refrigerate, covered, for 1 to 2 hours before serving. Meanwhile cut ham, beef, and cheeses into julienne strips. At serving time, using slotted spoon, arrange marinated vegetables on individual plates lined with lettuce leaves surround with meats and cheeses. Pour remaining marinade dressing into pitcher and pass separately.

Nutritional Facts:

Serves: 4
Total Calories: 1,527
Calories from Fat: 1,032

This Gypsy Salad recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.

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