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Snap Bean and Tomato Salad

September 8, 2006
By Linda Pelton of Altoona
1 head red leaf lettuce

1 pound snap beans, fresh (or frozen)

2 tomatoes, seeded and quartered

1 cucumber, sliced

2 eggs, hard boiled, quartered

4 green onions, sliced

1/2 cup mayonnaise

1 tablespoon lemon juice



Line a large plate or platter with lettuce leaves. Set aside. Blanch beans in a large saucepan of boiling water until fork-tender. Remove beans from hot water to an ice bath. Drain beans and set aside. Toss beans, tomatoes, cucumber, eggs and green onions in a large bowl. Add mayonnaise and lemon juice, and salt and pepper to taste. Serve over lettuce leaves.

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