Cold Meat Salad

From 1922:

Two cupfuls finely chopped cold boiled meat (any leftover meat may be used), 1 cupful diced celery, 1 cupful of chopped heart lettuce, 1 half-cupful stoned olives, 4 green onions, sprig of mint and sprig of parsley chopped fine.
Mix well with the following dressing: One cupful salad dressing (either mayonnaise or boiled dressing), 1 small can devilled meat. Mix thoroughly until smooth and creamy, and in turn mix with salad, and serve on the outside leaves of the lettuce.