EGG AND HAWAIIAN VEGETABLE SALAD

Ingredients:
6 cups - boiled potatoes (diced)
cup - celery stalks (slice)
2 cups - boiled carrots (cubed)
cup - red bell pepper (cubed)
1 cup - pineapple tidbits (drained)
1 cup - quail eggs (hard-boiled)

Dressing:
2 cups- mayonnaise or salad dressing
1 tsp. - salt
tsp. - ground white pepper
tsp. - refined sugar lettuce

Procedure:
Combine all the ingredients for the eggs in a Tupperware Large Salad Bowl. Toss
gently. Meanwhile, in a Tupperware Convenience Canister, combine all the dressing
ingredients. Blend well (make more of the dressing for future sandwich or salad needs
and store them in the refrigerator. Once the Convenience Canister is sealed, it will not
allow air, other food odors, or moisture to penetrate inside.)
Pour the dressing on the vegetable mixture and toss. Clean the sides of the bowl and
slide the lettuce leaves along the sides. Top with quail eggs cut into halves. Seal and chill
until ready for serving.
The Tupperware Large Salad Bowlone convenient serving container to prepare, chill
and store left-overs. It comes with serving spoons and forks.