Stuffed Iceberg Wedges

A light summer lunch or weeknight dinner.


1 medium head iceberg lettuce
1/3 cup mayonnaise
1/4 teaspoon curry powder
1 cup (4 ounces) shredded cheddar cheese
1/2 cup coarsely chopped fully cooked ham
1/2 cup chopped celery
1/4 cup minced fresh parsley
1 jar (2 ounces) diced pimientos, drained
Salad dressing of your choice


Remove core from the head of lettuce. Carefully hollow out lettuce,
leaving a 3/4-in. shell (save removed lettuce for another use).
In a small bowl, combine the mayonnaise and curry powder. Add the
cheese, ham, celery, parsley and pimientos; mix well. Spoon into
lettuce shell. Tightly wrap in plastic wrap; refrigerate for at
least 3 hours. Cut into wedges. Serve with salad dressing. Yield:
4-6 servings.


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