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| What You Need: |
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3 cups diced cold, cooked potatoes
3 cups cold, cooked green peas
3 cups cut-up cold, cooked green beans
3 cups cold, cooked whole-kernel com
3 cups canned kidney beans, drained
1˝ cups olive or salad oil
1 cup wine vinegar
2 teaspoons dry mustard
˝ teaspoon cayenne
˝ cup chopped fresh coriander or parsley
1˝ teaspoons dried oregano
Salt, pepper to taste
12 crisp lettuce leaves, washed and dried
3 pounds thinly sliced cold, cooked meats (beef, ham, pork, salami, or other sausage)
1 pound thinly sliced cold, cooked chicken or turkey
4 hard-cooked eggs, shelled and cut into wedges
˝ pound cheese (yellow or white), cubed
4 medium-sized tomatoes peeled and sliced
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| How To Cook: |
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1. Combine first five ingredients in a large bowl.
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2. Mix next seven ingredients and add to vegetables.
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3. Mix well and allow marinating 24 hours or longer.
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4. When ready to serve, remove vegetables from marinade with a slotted spoon.
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5. Spoon into 12 lettuce leaf "cups".
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6. Arrange vegetable "cups" cold meats, and chicken or turkey attractively on a large platter.
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7. Place remaining ingredients between or around them.
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