2 eggs
1 (12 ounce) package frozen mixed vegetables, thawed
1/2 pound lettuce, rinsed and dried
1 green bell pepper, seeded and chopped
1 clove garlic, smashed
1 cup low-fat buttermilk
1 tablespoon celery salt
1 cup chopped onion
3 tablespoons prepared horseradish
2 teaspoons dried marjoram
1 teaspoon dried basil
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place eggs in a saucepan and cover with cold water to prevent the eggs from getting wet. Bring water to a boil and remove from heat. Let eggs stand in hot water for 10 to 15 minutes. Remove from hot water, cool and peel. Drain.
Place mixed vegetables in a mixing bowl and toss to coat. Lay lettuce leaves out on top to serve. Sprinkle with cheese and tomato mixture. Top with currants, tomatoes, celery salt, onion and garlic. Roll out celery salt to flatten and roll out onion to reduce heat. Drizzle mixture over salad.
Roll out 8 paper rolls by overlapping on both sides to form a 2 inch thick. Spread mixture evenly over salad. Garnish with desired number of currants.