Picnic Chef's Salad

It travels beautifully with all the makings packed separately.

Makes 8 servings.

1 head of leaf or Boston lettuce
1 head of romaine
1 bunch of watercress
1 bunch of green onions
1 bunch radishes
1/2 pound sliced corned beef, cut in thin strips
1/2 pound sliced process American cheese, cut in thin strips
1/2 pound sliced process Swiss cheese, cut in thin strips
4 hard-cooked eggs, shelled and quartered
1 cucumber, sliced
1 bottle (10 ounces) stuffed green olives, drained
1 package (about 4 ounces) croutons
vegetable oil
cider vinegar
salt and pepper

Procedure:
1. Wash and drain salad greens well; wash and trim onions and radishes. Wrap separately in transparent wrap or foil, or pack in plastic bags; chill until picnic time.
2. Line 2 baskets or deep trays with transparent wrap; arrange greens and onions in one; place meat, cheese, eggs, cucumber, radishes and olives in separate mounds in another; cover both lightly to keep foods moist. Leave croutons right in their own package.
3. At serving time, set out all the makings with salad bowls for each to make his own salad.
4. Spoon 1/2 cup chicken salad on one waffle on each plate; arrange carrots and asparagus in bundles on remaining waffles.Garnish each plate generously with pretzel sticks.