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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Rosemarie Surwillo, Lake St. Louis, Missouri Ingredients:
1 medium head iceberg lettuce |
1/3 cup mayonnaise |
1/4 teaspoon curry powder |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup coarsely chopped fully cooked ham |
1/2 cup chopped celery |
1/4 cup minced fresh parsley |
1 jar (2 ounces) diced pimientos, drained |
salad dressing of your choice |
Directions:
1. Remove core from the head of lettuce. Carefully hollow out lettuce, leaving a 3/4-in. shell (save removed lettuce for another use).
2. In a small bowl, combine the mayonnaise and curry powder. Add the cheese, ham, celery, parsley and pimientos; mix well. Spoon into lettuce shell. Tightly wrap in plastic wrap; refrigerate for at least 3 hours. Cut into wedges. Serve with salad dressing. Yield: 4-6 servings.
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