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Luncheon Ladies

 Luncheon Ladies
"The character behind these salad gals was my mother," reveals Harriet Rummel of Reynoldsburg, Ohio. "She'd serve them to my teachers each spring at a special luncheon she hosted. I did the same when my children were little. Nowadays, I make them when friends come over."—Harriet Rummel, Reynoldsburg, Ohio
4 ServingsPrep: 20 min. + chilling

Ingredients

  • 3 celery ribs
  • 4 hard-cooked eggs
  • 12 whole cloves
  • 4 pimiento slices
  • 20 carrot curls
  • 4 tomato slices
  • 4 lettuce leaves
  • 2 cups chicken salad
  • 12 ripe olive slices
  • 8 whole pitted ripe olives

Directions

  • Cut eight 1-in. celery sticks and set aside. Cut eight 1-1/2-in.
  • pieces from remaining ribs; with a sharp knife, make lengthwise cuts
  • in each piece, as close together as possible, beginning 1/2 in. from
  • one end. Place in ice water. Refrigerate until celery begins to
  • separate, about 1 hour.
  • To form ladies, place each egg on a salad plate. Insert cloves into
  • egg for eyes and nose. Add a pimiento for a mouth. Surround top and
  • sides of egg with carrot curls for hair. Position a tomato slice
  • below egg for the body. Tuck the narrow end of lettuce leaf under
  • tomato for skirt.
  • Spoon 1/2 cup chicken salad under each lettuce leaf. Place three
  • olive slices on each tomato for buttons. Drain frilled celery ribs;

2 of 2

Luncheon Ladies (continued)

Directions (continued)

  • place next to tomato for arms. Place celery sticks below lettuce for
  • legs. Place whole olives at ends of celery for shoes. Serve
  • immediately. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.