Tossed Whole-meal Salad
1/2 bunch water cress
1/2 12-ounce can luncheon meat, cut in strips
1 6-ounce can tongue, cut in strips
1/2 cup drained, canned julienne beets
1/2 cup sliced celery
3 hard-cooked eggs, cut in eighths
1 teaspoon grated onion
1 3-ounce package cream cheese, cut in 1/2 -inch cubes
1/2 cup French dressing
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