Ham and Beet Salad

3 Eggs

2 md Cooked beets

1 1/2 To 3 tbsp oil

1 tb Vinegar

Seasonings 1 To 2 dessert apples

1/4 lb To 1/3 lb cooked ham, cut in

-1 slice Lettuce 1 Lemon (garnish)

few cocktail onions and/or olives Hard cook the eggs, crack the shells, keep one egg for garnish. Halve the other two eggs, remove the yolks, chop the yolks and whites separately; do not chop too finely. Peel and cut the beets in slices then into matchsticks. Put into a bowl with the oil, vinegar, and seasonings. Peel the apples, cut into neat pieves; add to the beets with the diced ham. Mix the egg yolks and whites eith the beets, pile onto a bed of lettuce. Garnish with rings of hard cooked egg, lemon and the onion and or olives. TO SERVE: With fresh bread or rolls. This also makes an excellent hors d`oeuvre for 6-8 people, particularly, good if fish is the main course. Store in refrigerator. Vary by omitting apple, and adding cooked rice or diced cooke potato. Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens