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Page 10 · column 6 of 7 · from the scan, no model involved
4-5 slices red onion, optional * | Arrange spinach in salad bowl,' Top with steak chunks, green beans, < com and green pepper. Halve two ofl the eggs and remove yolks. Dice! whites and sprinkle over salad,' J Mash yolks with mustard and may*j[ onnaise. Blend in sour cream, kett* chup, horseradish and poppy seeds; Taste and adjust seasonings, adding more horseradish if desired. Add pepper to taste. Slice remaining % eggs and arrange over salad. Toff with onion slices if desired. Drizzle dressing over and serve. Makes about 4 servings. !
jj Turkey and Crab Salad with AvoiJ cado Dressing N *! Smoked turkey is best in this! salad, but even leftover roast turkey’ or deli meat will do fine. , * 1 medium very ripe avocado I \ 2 T. mayonnaise p 2 T. sour cream •! 1-2 tsp. taco-type hot sauce ! Juice of 1 lime p 1/2 cup light cream or milk (apt* proximately) •! Salt and pepper to taste ;! 1 head Boston lettuce, tom int<j! bite-size pieces . * 1 lb. smoked turkey, cut into juli-J enne strips * 1 cup sliced mushrooms I < 1 1/2 cups sugar snap peas!*
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