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2 c. shredded raw parsnips
1 c. finely minced celery
1 Tbsp. chopped pimento
1/2 c. quartered black olives
1/2 c. mayonnaise (or homemade
recipe follows)
1 Tbsp. lemon juice
2 tsp. finely minced green
salad greens

Mix celery, parsnips, pimento and olives. Blend in
mayonnaise, lemon juice and onion together. Add to parsnip
mixture; salt. Toss lightly; serve on salad greens and garnish
with hard-boiled eggs.

Homemade Dressing:
1 egg or 2 egg yolks
2 Tbsp. lemon juice or vinegar
1/4 tsp. salt
1/4 tsp. dry mustard
Place in blender; blend for about 1 minute. Stop and
scrape down often with rubber spatula while drizzling in 1 1/3
cups Saffola oil. This recipe may be varied by adding chopped
parsley, chopped chives or dill. You may add 3 tablespoons
chili sauce and have Russian Dressing or 1 tablespoon horserad-
ish will increase the tang. Also for good Thousand Island
dressing, you may add 2 tablespoons chili sauce, 1 chopped
hard-boiled egg and some chopped green pepper and chives.

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