Egg Salad
Cut six hard-cooked eggs in slices, crosswise. Cut twelve radishes in crosswise slices. Marinate each with French dressing, and arrange in layers on a bed of lettuce. Garnish with cream dressing and radish roses.
Cut six hard-cooked eggs in slices, crosswise. Cut twelve radishes in crosswise slices. Marinate each with French dressing, and arrange in layers on a bed of lettuce. Garnish with cream dressing and radish roses.