Maurice Salad

Ingredients

FOR THE DRESSING:

2 Tablespoons White Vinegar

1-½ teaspoon Lemon Juice

1-½ teaspoon Onion Juice

1-½ teaspoon Sugar

1-½ teaspoon Dijon Mustard

¼ teaspoons Dry Mustard

1 cup Mayonnaise

2 Tablespoons Chopped Parsley

1 whole Hard-boiled Egg, Peeled And Diced

¼ teaspoons Salt, Or To Taste

FOR THE SALAD:

14 ounces, weight Deli Ham, Cut Into Small Strips (1/4″ X 2″)

Discada

Philly Cheesesteak Pasta

Slow Cooker Baked Ziti

14 ounces, weight Deli Turkey Breast Cut Into Small Strips (1/4″ X W 2″)

14 ounces, weight Deli Swiss Cheese, Cut Into Small Strips (1/4″ X 2″)

½ cups Sweet Gherkin Pickles Cut Into Small Slivers

1 head Iceberg Lettuce, Shredded

16 pieces Pimiento Stuffed Olives

Instructions:

Make the Dressing

In a medium mixing bowl, whisk together the white vinegar, lemon juice, onion juice, sugar, Dijon mustard, and dry mustard until the sugar dissolves completely.

Stir in the mayonnaise, then fold in the chopped parsley and diced hard-boiled egg.

Season with salt to taste, and mix until smooth and creamy. Cover and refrigerate if making ahead.

Assemble the Salad

In a large mixing bowl, combine the sliced ham, turkey breast, Swiss cheese, and sweet gherkin pickles.

Pour in the prepared dressing and toss gently to coat everything evenly.

To Serve

Divide shredded iceberg lettuce among serving plates.

Spoon the dressed meat and cheese mixture over each bed of lettuce.

Garnish each serving with two pimiento-stuffed olives and serve chilled.