1 cup watercress
½ 12-oz. can luncheon meat, cut in strips (1 cup)
1 6-oz. can tongue, cut in strips
½ cup drained, canned julienne beets
½ cup sliced celery
3 hard-cooked eggs, cut in eighths
1 teaspoon grated onion
1 3-oz. package cream cheese, cut in ½-inch cubes
½ cup French dressing
Break lettuce into small pieces and place in a salad bowl. Add all remaining ingredients except cream cheese and dressing. Just before serving add cheese and French dressing and toss. 6 Servings