Sprinkle with chopped
parsley and paprika.
FRUIT SALAD
1/2 pound Malaga grapes
2 pears
1 grapefruit
1 orange
1 head lettuce
Wash, peel; remove seeds from all fruit; cut grapes into halves, pears
in lengthwise pieces, grapefruit and orange into sections; chill until
ready to serve. Serve on lettuce leaves with French dressing.
Alligator pears, melon or other fruit may be substituted for above
variety.
MARQUISE SALAD
3 firm tomatoes
1/2 cup chopped onion
1/2 cup chopped parsley
2 tablespoons salad oil
Peel tomatoes and cut in half. Mix onion and parsley, add oil; let
stand two hours before using. When ready to serve line salad bowl with
lettuce, place tomatoes in it and on each half put 1 tablespoon onion
and parsley mixture. Pour on French dressing. Everything should be ice
cold.
VEGETABLE SALAD
1 cup finely cut red cabbage
1 cup cold boiled beets
1 cup cold boiled carrots
1 cup cold boiled potatoes
1 cup chopped celery
1/2 cup pimentoes
1 head lettuce
1 cup French dressing
Soak cabbage in cold water 1 hour; drain and add beets, carrots and
potatoes cut into small pieces; add celery. Mix well together, season
with salt and pepper and serve on lettuce leaves. On top put strips of
pimento and serve with French dressing, to which may be added one
teaspoon onion juice.
POTATO SALAD
1 quart cold boiled potatoes
1 onion, finely sliced
1/2 teaspoon salt
chopped parsley
1/2 cup French dressing
Cut potatoes into slices or cubes; add onion; mix with salt, parsley
and French dressing.
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