Bologna Cornucopia Salad Recipe
Ingredients
| 6 ounces sliced bologna or boiled ham | ||
| 6 ounces peeled cooked potatoes, diced | ||
| 4 ounces cooked peas | ||
| 2 ounces cooked beets, diced | ||
| 1/4 cup imitation mayonnaise | ||
| Dash prepared horseradish | ||
| 2 medium dill pickles | ||
| Parsley sprigs to garnish | ||
Directions
Roll each slice of meat into cone-shape cornucopias.
In a bowl combine remaining ingredients except pickles and parsley; fill each cornucopia with an equal amount of mixture.
Divide evenly into 2 portions.
Serve each portion with 1 dill pickle and parsley to garnish.
In a bowl combine remaining ingredients except pickles and parsley; fill each cornucopia with an equal amount of mixture.
Divide evenly into 2 portions.
Serve each portion with 1 dill pickle and parsley to garnish.
Chef
