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Show Tossed Salad Is Summer Delight Dressing1" 'S develoPed quickly in new recipe for Tangy Salad 'rund liJ'V alad a year-W year-W dufe but is specially The S he summer months. n Uvn t?, green salad depends vervf .8s: the ereens must ,h dioi and vei'y crisP. and flavor. SSlng must have a fine rnL chickory, escarole, Gide on ' spinach leaves or bas's for tiJr?ens make a good and drainhls tyPe of salad. Wash lhfse aH ,any combination of l0' time"1 3n hUr be" dr'esl3 cal1 for a French-"' French-"' ffl' Preferably home-Prove home-Prove wi,hl f rench dressings im-tCc'Pe im-tCc'Pe for t g' but a new Puis the Salad Dressing S!!ch a wal ?.''ed'cnts together in Ld Ve''V Qui tf flavor is develop- be u S y and the dressing used at once. 'Bottled salad oil and vinegar, of course, are the basis of this dressing. To make one cupful, get out the salad sal-ad oil and vinegar bottles and use these proportions: Tangy Salad Dressing: Grate half a clove of garlic into a bowl. Add 4 teaspoons sugar, 3 teaspoons tea-spoons salt, 3 teaspoons paprika and 14 teaspoon dry mustard. Rub these together with the back of a spoon. Now add cup bottled salad oil and 6 tabic spoons vinegar. Mix together, place in a jar, cover tightly anc shake until well blended. Chili and shake again before using. To any combination of mixed greens, add pieces of tomato, green onion, green pepper, radishes rad-ishes or avocado pears. Pour Tangy Dressing over all and toss until every leaf is coated. Bits of cheese and meat, when available, are delicious in this salad. |