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Show Winter Salads SING a song of salads cold and crisp and good. But don't sing your song only of summertime summer-time salads. Salads in winter are most important because wintertime winter-time meals need just that lightening lighten-ing and brightening which salads lend to the setting. Cheerful Colors Get plenty of color into these delightful winter salads. Think of your color scheme in terms of flaming bits of pimiento, carrots, green peppers, cherries and other warm colors. Make use of such nourishing ingredients as canned chicken, and other canned meats, and such fish as canned shrimps, lobster, crabmeat and tuna. Vary your dressings, according to the ingredients in the salad, remembering remem-bering that roquefort cheese dressing dress-ing is particularly good with a salad of greens, and that lime juice is a delicious addition to a French dressing when used with a fruit salad. Here are two gay winter salads and a seasonable dressing: Pony Salaii: Arrange alternate slices of orange and canned peaches in petal form in a bed of lettuce. Combine equal quantities of chopped dates and chopped salted peanuts. Moisten with mayonnaise, may-onnaise, form into halls ami place in the center of each posy. Chop candied ginger fine and mnke a thin border around the date ball. Serve with cream mayonnaise to which a little chopped pimiento and green pepper ha:i been added. Chicken and Fruit Sniart: .Marinate .Mar-inate two G-ounce cans of chicken in French dressing for an hour. Add two-thirds cup canned grapefruit grape-fruit pulp, two-thirds cup canned diced pineapple and one-half cup nuts. Moisten with mayonnaise. Serve in popover or cream puff shells. This serves eight persons. |