Show nit do variety of salads offers inspiration for meal planning how much can a salad do for a meal well you all know it adds precious vitamins and minerals to the meal but have you thought about how much flavor and true texture contrast it brings too there are thousands of salads from which to draw for true meal in there s a crisp green tossed type for the really heavy meal there s a cheese and vege table combination tor for the meal to which you want to add more pro tern tem and then there s a tossed fruit or molded fruit when you want to M t flavor artistry like this can be practiced by any cook to add new meal interest subtly flavored delicately pink tinted shrimp and mellow green avoca does are as happy a blending of flavors and ca colors lors as ever graced a salad plate add toothsome interest to the meal or have the salad double for dessert don t neglect the plain lettuce salads when you lack inspiration for an idea you can vary the lettuce with several different dressing dressings made beforehand or tossed quickly together the last minute vegetable salad bowl serves 6 2 small tomatoes 12 spanish onion 12 encumber cucumber scored 12 ercer pepper 12 bunch radishes I 1 stalk endive 12 small head of lettuce 12 small head of escarole 12 small head of chicory french or roquefort dressing peel and chill tomatoes slice onion cucumber green pepper and tomatoes slice radishes half way through arrange on clean crisp chilled salad greens and place dress ing in a small bowl in the center or toss through the salad just before serving tomato cottage cheese mold serves 8 2 tablespoons plain gelatin 14 cup cold water 4 cups tomato juice I 1 onion 12 cup celery 4 cloves 6 peppercorns 1 teaspoon sugar 12 teaspoon salt 14 cup lemon juice I 1 pint cottage cheese soak gelatin in cold water tor for five minutes cook tomato juice with onion celery cloves and peppercorns for 10 minutes strain and add to soaked gelatin stirring until dissolved dissolve cL add sugar salt and lemon juice pour into large mold or several small molds serve with seasoned mayonnaise health salad serves 5 1 cup raw sliced cauliflower 1 cup raw grated carrots 2 cups shredded lettuce 1 bunch sliced radishes 13 cup nuts it if desired mayonnaise or boiled dressing combine vegetables and lettuce chill add nuts and tosa toss in dressing just before serving do you like main dish salad salads tor for lunch you 11 enjoy these interest ing types tongue maccaroni Mar Mare caronI aront salad serves 4 I 1 small can tongue 2 cups chilled cooked macaroni 14 cup sliced stuffed olives 12 cup diced celery 2 tablespoons diced onion 12 teaspoon salt mayonnaise 0 salad greens LYNN SAYS interesting facts make food rl pleasing easing are you crying aa again ain hold those onions under the cold water faucet while you peel them water keeps onion odor from penetrating the kitchen air so save those tears tor for so something methin g worth while A pretty beginning for a sund sunday ay breakfast is grape juice mixed with grapefruit sections add to this pancakes with nicely browned sau sages LYNN CHAMBERS MENU baked beans with wieners vegetable salad bowl hard rons rolls fresh or stewed fruit cookies beverage recipe given i cube the tongue add all other ingredients and moisten with may annalse serve to in a bowl lined ww salad siad greens asparagus salad serves 6 I 1 no 2 can asparagus drained salad greens 6 slices boiled ham or salami 2 finely chopped hard cooked eggs french dressing arrange chilled asparagus tips on salad greens sprinkle with eggs and pour dressing over all make cornucopias out of meat and place around the salad arnit salad bowl serves 8 2 heads romagne I 1 pineapple pared cored and sliced 2 grapefruit peeled and sectioned 1 red apple sliced 12 pound grapes seeded 1 orange peeled and sectioned whipped cream mayonnaise line salad bowl with romaine and lettuce divide bowl into four divi alons with half slices of pineapple arrange alternate sections of grape fruit and apple slices in one divi slon sion and place remaining fruit fruits in separate divisions fill center with mayonnaise chipped whipped cream may annalse is made by adding half whipped cream to half mayonnaise molded fruit salad serves 6 I 1 no 2 can crushed pineapple I 1 package fruit gelatin 18 teaspoon salt 6 ounces cream cheese I 1 cup heavy cream 31 34 cup chopped nuts I 1 cup seedless grapes or white cherries 34 cup diced marshmallows 12 cup diced celery 2 pimientos pim lentos tos diced drain dram pineapple measure juice and add enough water to make one cup heat luice juice to boiling and add gelatin and salt stir until dis solved cool and when it begins to thicken add cheese which has been softened and whipped with an eggbeater whip cream until stiff and fold into gelatin with remaining ingredients pour into individual or large molds and let chill until firm on crisp lettuce diced apricots or peaches may be used in place of pineapple chef 9 dressing for greens mix together 1 cup salad oil with 14 cup vinegar 1 tablespoon lemon luice juice 1 teaspoon salt 12 teaspoon black pepper 12 teaspoon paprika 14 teaspoon sugar and 1 tablespoon grated onion to make french g 41 K tossed green salads are true harbingers of spring because they bring true colors of the gardens as wen as freshness and crispness to the meal use tossed salads when the meal Is heavy and when you require sharpness and crispness for contrast dressing add 2 tablespoons of catsup to above to make roque fort dressing add 14 cup crumbled blue or roquefort cheese to above made with or without catsup in serving salads remember that they will be more tasty if all the ingredients are thoroughly chilled it s also a good idea to chill the plates or bowls in which salads are served lettu lettuce ce should be washed and dried carefully to prevent bruis aruis ing the leaves shake the lettuce in a sugar bag for perfect drying released by feature features an easy and satisfying lunch on days youve you ve wakened too late for breakfast consists of broiled bacon and tried fried eggs served in toasted buttered buns keep your dried fruits in the re trige friger ator so they 11 hold their ong inal bright color flavor and vitamin C this also keeps them safe from insect damage dont don t try to put fresh pineapple in gelatin and expect the latter to lell jell pineapple contains an enzyme which izes the gelatin cook the fruit first |