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4 boiled eggs, thinly sliced
1 (6 oz.) can tuna, drained
1 large onion, thinly sliced
3 medium tomatoes, thinly
1/2 head lettuce, chopped or
1 can mixed vegetables
(canned), drained
14 to 16 sweet pickles, thinly

Coat bottom of salad plate with mayonnaise. Arrange
ingredients using one of each to form layers (e.g. sprinkle
lettuce, add tomatoes, then onions, etc.). When last ingredi-
ent has been added, dot with mayonnaise and begin layers again
until all ingredients are used up. Serves 6.
This salad got it's name because my friend from Lagos,
Nigeria gave it to me. She didn't know what it was called, so
we agreed that Nigerian Salad was as good a name as any. It's
used on very special occasions, mainly because of the amount of
time it takes to chop up the ingredients.

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