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Show tJ iigr,;a-giiri-iiaajYrn:--'-J " Spring Salads THE salads that bloom in the spring, tra-la. have a great deal to do with your health. This is the season when colts and horses in the fields nibble on the tender young shoots oi grass. The cows in the pasture browse on the first greens ot the season. Nature dictates that all living things partake of her first offering. offer-ing. Make your table verdant, at this season, with delicious green salads such all-green salads as a combination com-bination of watercress, chickory, romaine and endive with vinaigrette vinai-grette dressing, and other green vegetable salads such as asparagus, aspara-gus, artichoke hearts, peas and mixed vegetables, such as those you find in canned vegetables for salad. Fruits and Berries, Too Certain fruits combine unusually un-usually well with the first salads of the season. Consider silvery sections of grapefruit, golden wedges of pineapple and flaming cherries as a final touch. . Have you ever tried berry salads? Delicious De-licious berries come In cans at all seasons, so unless you live near enough to the country to pick your berries from bushes, rely on canned blackberries, raspberries, loganberries and the many other varieties. Drain them well, combine com-bine them with fruits, and mix a little of their syrup in your salad dressing to give it color and flavor. Here is the recipe for a spring salad that actually "blooms": Dolly Yarden Firmer Salad: Arrange five nice cup-shaped hearts of lettuce on each plate. In the center lettuce cup put mayonnaise. In another cup place about four halves of canned apricots, in another cup place eight or nine pineapple tidbits. Stone ripe Mack cherries, put five or six cherries in another lettuce cup. and in the last cup place about six watermelon balls. |