Serves: 6
Total Calories: 218

1 cup lima beans cookedor corn
1 cup green beans cooked or carrot sticks
1 cup frozen green peas cooked or garbanzo beans
1/2 cup mayonnaise real
2 teaspoons lemon juice fresh
2 teaspoons horseradish prepared
1/2 teaspoon Dijon style mustard
Salt and freshly ground pepper to taste
2 or 3 eggs hard-cooked, coarsely chopped
2/3 cup celery sliced
1/3 cup green onion minced, including some green
1/4 cup pimiento diced
Crisp lettuce leaves
Thickly sliced tomatoes or avocados
strip pimiento
parsley Minced fresh

Combine cooked vegetables in large bowl. In small bowl blend mayonnaise, lemon juice, horseradish, mustard, and salt and pepper to taste. Toss with vegetables in bowl add eggs, celery, green onions, and diced pimientotoss to blend with vegetable mixture. Let stand at room temperature for 1 hour to blend flavors. Serve on lettuce garnished with sliced tomatoes or avocados, strips of pimiento, and a sprinkling of parsley.

Nutritional Facts:

Serves: 6
Total Calories: 218
Calories from Fat: 143

More Recipes from the Never Say Leftovers Cookbook:
Basic French Or Vinaigrette Dressing
Creamy Dressing
Fruit Yogurt Salad
Garden Medley Salad
Garlic and/or Onion Dressing
Ginger Dressing
Italian Herbs and Cheese Dressing
Marinated Vegetables
Minted Fruit And Avocado Salad
Mustard Dressing
Orange-Mayonnaise Dressing
Roquefort or Blue Cheese Dressing
Swiss-Turkey Salad
Vegetable Roundup Salad