c 57 A 4 vary the salad with the meal see recipes below salad parade salads lead the health parade be cause in them you eat so many fruits and vegetables before they get a chance to lose their vitamins and minerals all through the ages people have turned to salads because they craved t aings fresh from gar ien aen and orchard besides certain foods are more attractive and appealing served in their raw state or in salad form salads may accompany the main course and then they are served on a side plate but alongside the main course it if you want to entertain in a special way the answer is a salad platter or salad bowl use fruit or vegetables as your taste dictates don dont t forget the party or dessert salads which are in a class by them selves these are full of fruit and even whipped cream the fairy prin besses of the salad world serve them for special occasions as a top ping to a meal or as a party dish frozen banana salad serves 10 to 12 I 1 tablespoon lemon juice L teaspoon salt P tablespoons mayonnaise 3 ounce packages of cream cheese tablespoons crushed pineapple a 2 cup maraschino cherries cut in quarters Vs 9 cup walnut meats chopped I 1 cup cream whipped I 1 ripe bananas crisp greens add lemon juice and salt to may annaise and stir in cheese add pineapple cherries and nuts fold in ream add bananas cut in cubes burn into tray and place in auto matic refrigerator freeze until irm arm then serve sliced on crisp greens here s a pretty salad that may oe de served either as a special salad r as an accompaniment ginger ale pear balad salad serves 6 to 8 0 envelopes plain unflavored gelatin I 1 no 2 size can of pears vt cup maraschino cherry juice I 1 tablespoons sugar va cup lemon juice 1 cups ginger ale few drops red coloring I 1 maraschino cherries soften gelatin in Vs cup of the cold pear juice drained from can bring to a boil az cup pear syrup and stir in softened gelatin until dissolved add maraschino maras ehino cher ry juice sugar 0 lemon juice and ginger ale it if a darker color is desired add a few drops of red coloring rinse a shallow hallow pan in cold water arrange pear halves cut side up in bottom top rop each with a cherry pour gelatin mixture over pears carefully so as not to dislodge pears chill until arm to serve cut gelatin into squares with a sharp knife and place on lettuce serve with desired dressing when you re serving a heavy dm din tier there s nothing better than a crisp salad just bursting with vege tables for example a chef s salad is about the best choice or perhaps a cole slaw A true chef chefs s salad is composed tria mainly of some of the salad greens LYNN SAYS fry try old salad favorites with new touches watercress is especially good wite with mayonnaise to which a bit of catsup has been added sliced radishes and chopped green pepper are also good additions asparagus tips on a big slice of tomato seem tastier when served with a blue cheese dressing break up the cheese in french or oil dress ing and add enough lemon juice for tartness LYNN CHAMBERS MENU cream of mushroom soup boast roast chicken sweet potato balls green lima beans ginger ale pear salad lemon pie biscuits with honey beverage recipe given such as escarole romaine lettuce raw spinach endive watercress dandelion greens or celery cabbage they may be arranged bouquet style or shredded and tossed lightly with an oil and vinegar dressing sometimes a trench french dressing just before serving time one or more of the following may be added for variety if you want to tease the palate sliced radishes chopper green pepper diced cucuk bers cut celery sliced stuffed ol 01 ives tomato sections sliced pickle sieved hard cooked eggs rolled an chavies minced onion rings garlic salt celery salts salt celery seed or a light sprinkle of thyme curry pow der or chill powder here are some tempting varia eions tor for a cole slaw type of salad plain cole slaw 4 cups finely shredded cabbage I 1 tablespoon eel cel ery seed I 1 cup cooked salad dressing option al additions 1 tablespoon either dill seed or cara way seed or mus tard seed carrot slaw 2 cups grated or shaved carrots 2 cups cabbage 1 teaspoon minced onion 1 cup boiled salad dressing slaw deluxe 3 cups shredded cabbage I 1 cup diced banana cup chopped C ho aped peanuts 2 tablespoons cat sup and I 1 cup boded boiled salad dressing pineapple slaw 2 cups shredded cabbage I 1 cup cut drained pineal pie 34 cup boiled salad dressing I 1 tablespoon celery seed and dash of paprika 1 N spanish slaw 1 cups cut cab bage I 1 cup diced tomatoes 1 cup diced cucumbers ya cup chopped green pepper and 34 cup of boiled salad dressing two molded salads that may be served as an accompaniment are d pretty addition to the table molded grape salad serves 6 1 vt tablespoons unflavored flavored nn gelatin 12 2 cup cold water I 1 cup orange juice I 1 cup lemon juice cup sugar 1 cup seeded or seedless grapes ya i cup nutmeats lettuce soak gelatin in cold water for S 5 minutes bring juices to a boil add sugar and gelatin cool and when thick fold in grapes and nuts pour into individual molds and chill until firm serve in nests of let tuce mixed fruit salad serves 6 3 oranges peeled and diced 3 slices canned pin pineapple bapple diced dicea or I 1 cup pineapple tidbits 1 unpeeled red apple diced cup pitted dates cut into pieces 1 cup seeded grapes cut in half cup maYOnna mayonnaise lSe va cup coconut shredded if desired mix fruit with mayonnaise and chill thoroughly serve on shredded lettuce sprinkle with coconut if de sired released by western newspaper union serve sliced tomatoes on a bed of lettuce with a dressing to which a few caraway seeds have been added you might also like a half avo cado dressed with lemon juice served with cubes of fresh orange to which just a suggestion of onion has been added strips of peeled avocado magrinat ed in lemon juice may be effectively combined with sections of grapefruit or orange strips of pimiento pim lento and 9 grated rated blue cheese and nutmeats