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Indianapolis Salad

Place in a salad bowl six tablespoons cooked, cold fresh peas, add two cold boiled potatoes, two pickled beetroots and three slices Lyons sausage cut in small square pieces, six chopped anchovies in oil, one tablespoon capers, twelve sliced, stoned olives and two cold, chopped hard-boiled eggs. Toss well for a minute, season with five tablespoons salad dressing, thoroughly mix, neatly wipe the bowl around and serve.