Sunday-Supper Salad - cooking recipe

Ingredients

1 lb. bologna, cut in 1/2-inch chunks
4 hard-boiled eggs, finely chopped
1/2 lb. natural Swiss cheese, thinly slivered
1/2 c. finely chopped onion
2 Tbsp. chopped parsley
2 tsp. salt
dash of pepper
1/4 c. vinegar
2 Tbsp. salad oil
crisp salad greens

Preparation

In large salad bowl, combine bologna, eggs, cheese, onion and parsley.
Stir the salt, pepper, vinegar and salad oil to mix well. Pour over mixture in salad bowl; lightly toss until salad is well coated with dressing.
Refrigerate at least 1 hour.
Just before serving, garnish edge of bowl with greens.
Makes 6 servings.