VIENNA AND VEGETABLE SALAD

Ingredients:

1 (300 g)	head	iceberg lettuce, torn into bite-size pieces
2 (50 g each)	pc	tomatoes, sliced
1 (200 g)	pc	cucumber, peeled and cubed
1/2	cup	croutons
1 (230 g)	can	PUREFOODS CHICKEN VIENNA SAUSAGE, drained and diced

DRESSING:

1/2	cup	MAGNOLIA REAL MAYONNAISE
2	tbsp	tomato ketchup
1/2	tbsp	lemon juice
1	tsp	mustard
1/4	tsp	iodized fine salt
1	tbsp	sugar

Procedure:

In a bowl, whisk together mayonnaise, ketchup, lemon juice and mustard. Season with salt and sugar. Mix well. Chill and set aside until use.
In a bowl, toss vegetables together. Pour dressing over vegetables. Top with croutons and Vienna sausage.

Makes 2 to 3 servings.

Tip/s:

Substitute calamansi juice for lemon juice in the recipe.

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