|
| |
|
| What You Need: |
|
|
|
2 cups diced, cooked or canned breadfruit
1 medium-sized onion, peeled and chopped
˝ cup chopped celery
˝ cup chopped green pepper
˝ cup mayonnaise
2 to 3 teaspoons prepared mustard
1 tablespoon vinegar
Salt, pepper to taste
Crisp lettuce leaves, washed and dried
1 canned pimiento, cut into strips
2 hard-cooked eggs, shelled and cut into wedges
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Combine breadfruit, onion, celery, and green pepper in a medium bowl.
|
2. Mix mayonnaise, mustard, vinegar, salt, and popper; add to breadfruit mixture.
|
3. Serve over lettuce leaves, garnished with pimiento strips and egg wedges.
|
|
|
|
|
|
|
|
