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Show Consider Com for Salads SALADS are too good to neglect, just because the season for summer salads is over. Cress and endive is all very well for an airy-fairy nothing just so it is crisp and cool, but autumn days bring autumn appetites. For Color and Flavor Corn, It Is just being discovered, makes very savory and satisfying salads. Its golden color, especially when served with red pimiento, or gay pink carrots, makes it especially espe-cially desirable for the salad course. We could talk about corn calories, but we don't need to. Its flavor recommends it. Here are two delicious tested recipes. Corn and Pepper Salad: Drain the corn from a No. 2 can of whole grain corn. Add one-half green pepper which has been diced, and add one diced pimiento. Season to taste with salt and pepper, and marinate in one-fourth cup of French dressing, in the refrigerator refrigera-tor until very cold. Serve on crisp lettuce. This serves sir persons. per-sons. Corn and Carrot Salad: Marinate Mari-nate the corn from a 12-ounce can of whole kernel corn with one-half cup of finely-chopped raw carrot in one-third cup French dressing for an hour or so in the refrigerator. refrigera-tor. Add one-third cup shredded ripe olives. Serve with crisp lettuce. let-tuce. This serves eight persons.- |