Serves: 6
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_ iceburg lettuce medium (about 1 1/4 lb.)
_ cups ham diced
_ cucumber small peeled, quartered lengthwise and sliced ( 3/4 cup)
_ tablespoons green onions thinly sliced
_ ounces cream cheese softened
___ cup mayonnaise
_ tablespoons sweet pickle relish drained
_ 1/2 teaspoons lemon juice
___ teaspoon dry mustard
___ teaspoon black pepper
Peel from 1 medium tomato coiled in a rose shape
Minced parsley
From stem end, hollow out center of lettuce, leaving a 3/4- to 1-inch thick shell. Place lettuce, hollow-end up, in a medium bowl (just large enough to hold lettuce snuggly).
In a medium bowl, mix ham, cucumber and green onion.
In a small bowl, mix cream cheese, mayonnaise, pickle relish, lemon juice, mustard and pepper; blend well. Pour dressing over ham mixture; stir until evenly coated. Spoon mixture into lettuce shell, packing well. Cover and refrigerate for 8 to 24 hours.
To serve, place stuffed lettuce upside down in a strainer to drain for 10 to 15 minutes. Cut into six even wedges. Arrange wedges on a serving plate with filling up. Place tomato rose in center and garnish with parley.
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