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1 medium head iceberg lettuce
1 (3 oz.) pkg. thinly sliced
corned beef
4 medium potatoes, cooked
4 hard-cooked eggs, shelled
4 radishes

1 c. mayonnaise
1 Tbsp. tarragon or cider
2 or 3 drops Worcestershire
1 small clove garlic, minced
1/2 c. coarsely chopped

Wash and core head of lettuce. Cut into 6 crosswise
slices. Divide corned beef into 6 portions and place on top of
lettuce. Cut potatoes, eggs and washed radishes into thin
slices. Circle slices of potatoes over the meat. Top with egg
slices and add radish slices for a garnish. Serve with dress-
ing. To prepare the dressing, put mayonnaise, vinegar,
Worcestershire sauce, garlic and parsley into blender or food
processor. Process until blended. Makes 6 servings.

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