6 leaves of head lettuce
18 stalks cooked asparagus
6 green peppers, cut
1 cup cooked sliced carrots
1/4 cup diced celery
1 teaspoon salt
1 cup mayonnaise
Vetsin to taste
Arrange lettuce on a salad plate. Place asparagus tip on lettuce leaves. Mix the pepper, cooked carrots, celery, salt and mayonnaise. Surround the asparagus tips with the mixture. Sprinkle paprika on top and serve.
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