Look in salad index for the Chef's French Dressing for this salad.

1	clove	Garlic
1	head	Romaine or lettuce
1-2	cups	Cooked or canned ham in strips
1/2	lb	Sharp American cheese, cut in strips
2	cups	Cooked peas, chilled
1-1/2	lbs	Fresh asparagus, cooked, drained, and chilled
1	bunch	Radishes
		Deviled eggs
		Chef's French Dressing

• Rub salad bowl with cut clove garlic and line with romaine.
• Arrange ham, cheese, vegetables and Deviled Eggs. Sprinkle with salt and fresh-ground black pepper.
• Serve with Chef's French Dressing.
• Makes 6 servings

For Deviled Eggs:

• Halve 6 hard-cooked eggs lengthwise; remove yolks and mash. Combine yolks with 1/4 C mayonnaise, 1/4 tsp salt, dash pepper, 2 tsp prepared mustard, 1 tbsp finely chopped celery.
• Refill egg whites (you can use pastry tube).
• Chill.
• Garnish with chopped chives.