BOMBAY SALAD

Ingredients

• 1/2 cup chestnuts — water

• 1 sm button mushrooms

• 1 1/2 cups duck — cooked, diced

• - French Dressing-

• 1/2 cup olive oil — or salad oil

• 2 tbsp vinegar

• 2 tbsp lemon Juice

• 1/2 tsp salt

• 1/4 tsp dry mustard

• 1/4 tsp paprika

• 1 cup diced celery

• 1/4 cup mayonnaise

• 1 tsp salt

• curry powder to taste

• lettuce leaves

• shredded coconut

Directions

1. Combine chestnuts, mushrooms and duckling in a bowl. Pour on French Dressing and mix well. Cover and allow to marinate in the refrigerator for

2. several hours.

3. When ready to serve, drain off excess dressing. Add’celery.

4. Blend together the mayonnaise, salt and curry powder. Add to the duckling and mix well.

5. Serve over crisp lettuce and garnish with shredded coconut.

lunch