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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The character behind these salad gals was my mother, reveals Harriet Rummel of Reynoldsburg, Ohio. She'd serve them to my teachers each spring at a special luncheon she hosted. I did the same when my children were little. Nowadays, I make them when friends come over. —Harriet Rummel, Reynoldsburg, Ohio Ingredients:
3 celery ribs |
4 hard-cooked eggs |
12 whole cloves |
4 pimiento slices |
20 carrot curls |
4 tomato slices |
4 lettuce leaves |
2 cups chicken salad |
12 ripe olive slices |
8 whole pitted ripe olives |
Directions:
1. Cut eight 1-in. celery sticks and set aside. Cut eight 1-1/2-in. pieces from remaining ribs; with a sharp knife, make lengthwise cuts in each piece, as close together as possible, beginning 1/2 in. from one end. Place in ice water. Refrigerate until celery begins to separate, about 1 hour.
2. To form ladies, place each egg on a salad plate. Insert cloves into egg for eyes and nose. Add a pimiento for a mouth. Surround top and sides of egg with carrot curls for hair. Position a tomato slice below egg for the body. Tuck the narrow end of lettuce leaf under tomato for skirt.
3. Spoon 1/2 cup chicken salad under each lettuce leaf. Place three olive slices on each tomato for buttons. Drain frilled celery ribs; place next to tomato for arms. Place celery sticks below lettuce for legs. Place whole olives at ends of celery for shoes. Serve immediately. Yield: 4 servings.
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