Easter Salad, No. 2
A refreshing salad with cheese 'eggs' and mayonnaise 'yolks'.
Ingredients
- 4 cups Shredded lettuce
- 1 5-cent cheese Neufchatel cheese
- 2 tablespoons Mayonnaise
- 1/4 teaspoon Paprika (Originally pepper (paprica preferred). Substituted with paprika for modern preference.)
Instructions
- 1Arrange flat nests of shredded lettuce on individual plates. (Prep time: 5 minutes)
- 2Cut the Neufchatel cheese into three pieces. Roll each piece into a ball and flatten to resemble the white of a poached egg, about 1/4 inch thick. Shape them on a plate, then carefully transfer them with a spatula to the lettuce nests. (Prep time: 5 minutes, Perform time: 5 minutes)
- 3Using a pastry bag or a plain tube, put a mound of mayonnaise on the center of each cheese 'egg' to represent the yolk. Sprinkle a dash of paprika on top of the dressing. Serve thoroughly chilled. (Prep time: 0 minutes, Perform time: 0 minutes)
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