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Dragon Lady Salad


2 eggs, well beaten
1 carrot, cut in 2-inch strips
2 green onions, cut in 2-inch strips
1 cucumber, peeled and sliced lengthw
1 celery stalk, cut in 2-inch strips
2 slices ham, cut in 2-inch strips
1 chicken breast, cooked and cut in 2-inch
2 tsp heaping dry mustard
3 tbsp soy sauce
2 tsp sugar
3 tbsp vinegar
1 chives for garnish

Drop eggs onto a lightly greased skillet. Fry on each side. Cool and
cut into 2-inch strips. Boil carrot strips 1 minute; cool Combine
eggs, carrot, onions, cucumber, celery, ham and chicken. Add enough
water to the mustard to make a paste; beat vigorously. Gradually add
soy sauce, sugar and vinegar. Mix well. Just before serving, pour
over salad and toss. Garnish with chives. Serves 4. From SASSAFRAS!
The Ozark Cookbook

Formatted for MM by Pegg Seevers 4/2/98


Servings: 4



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