MACEDOINE SALAD
A mixture of vegetables, peas, beans, carrots, turnips, can be purchased,
canned, at any grocery store. Drain, wash them in cold water, dish them
on a bed of shaved cabbage or lettuce leaves, and cover them with French
dressing. All these vegetables may be cooked at home and used cold. String
beans garnished with carrots make an excellent salad.
BANANA SALAD
For this use the red bananas. Roll them out of the skin rather than strip
the skin from them, and cut them into slices a half inch thick. Cover the
bottom of your salad bowl with crisp lettuce leaves, then put over the
bananas, allowing one banana to each two persons. Squeeze over the juice of
a lemon, and, when ready to serve, baste with French dressing.
APPLE AND NUT SALAD
4 tart apples
1 cupful of pecan meats
24 blanched almonds
2 sweet Spanish peppers
The rule for French dressing
Peel the apples, cut them into dice, squeeze over the juice of one or two
lemons, and stand them aside until wanted. The lemon juice will prevent
discoloration. Chop the nuts. At serving time line the salad bowl with
a layer of chopped celery or cabbage or lettuce leaves, then a layer of
apples, nuts, celery, apples and nuts. Baste with the French dressing, and,
if you have them, garnish with the sweet peppers cut into strips, and use
at once.
This, using a pint of chopped cabbage or celery, will serve six persons.
|
