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Show Siiniinor Salad Konpes For All Occasions siilad bus come to bo pnu'tio'illy till things to nil nu-als. 's:il:l "m 1,0 St'rwd l,s an 1p-m'tiW' 1p-m'tiW' 11 nl!,m dish, nn acconi-Lrii'im'Ht- t0 tUo nwat collI'-s a sopnrato course following' the nu-ii!. mi'' ovon na a dessert or refreshment for special occasions. Trii'.V the salad is a versatile dish! K is well to remember' that nutrition experts have long advocated advo-cated that at least one fresh vegetable veg-etable and fruit should bo included includ-ed in the family diet each day. Fresh, raw vegetables and fruits are rich in vitamins and minerals essential to good health. Serving these foods in salads is, of course, one of the easiest and most popular ways to insure your family's fam-ily's receiving these precious elements. ele-ments. Ingredients for salads should be well chilled, crisp and appetizing. Many green, leafy vegetables add endless variety and zest to salads. Surprise your family fam-ily with watercress, curly endive or ronmlno In your salads. Greena should bo washed, shaken as free t moisture as possible; then crisn-') crisn-') th" 'Korator. Vegetables ut fruits must be well drained. Equal in importance to the care which should bo used In the selection selec-tion of tho ingredients for your salads Is tho typo of dressing VDu servo with them. Use your favor- 1 to French or mayonnaise dress-, dress-, mgs which you know from experi- enco are liked by the family. I Kivsh Fruit Salad 2 grapefruit, peeled and separated into segments 2 bananas, cut into 6 pieces each - fresh P'neapple, cut in wedges, 1 pint fresh strawberries cut in halves 1 avocado, peeled, cut in slivers Honey French Dressing !i cup Salad Oil U cup Honey IV2 tsp. salt 1 tsp. paprika 3 tbsp. lemon juice 3 tbsp. vinegar Blend honey, salt and paprika. Add lemon juice; add oil and vinegar. vine-gar. Mix thoroughly, pour into jar until ready for use. Shake well before using. Walnut-Cheese Stuffed Tomatoes 4 to 6 whole tomatoes 1 lb. cottage cheese 1 tbsp. minced onion 1 tbsp. minced green pepper Y2 cup broken walnut kernels Salt to taste Wash and remove stem from tomatoes. to-matoes. Cut portion of center from tomato. Cut this fine and add to above ingredients combined for filling and then pile high on the tomatoes. Garnish with salad greens and whole walnut kernels. Serve with mayonnaise. Serves 4 to 6. Waldorf Salad 1 cup diced red skin apples, un- peeled 1 cup diced celery -V2 cup broken walnut-meats French dressing Lettuce leaves Fold together the apples, celery, cel-ery, and nuts with French dressing dress-ing and serve on lettuce leaves with mayonnaise. Do not allow this to stand long before serving, as the nuts will discolor the fruit. |