Show serve an orange salad an I 1 N 1 w by BETTY BARCLAY number one idea for a summer menu is a fruit salad such a salad is popular with everyone and easy to make it if certain simple rules are followed choose fruits for flavor and color contrast the golden color of the orange tor for example contrasts well with the reds purples and greens of berries cherries grapes and melons group fruits attractively tr on crisp salad greens and be sure greens are crisp vary greens lettuce romaine chicory watercress purple cabbage use lemon juice in dressings lemon juice does things for fruit salads for a further variation serve salad one day as an appetizer again as an accompaniment or fol low up for the meat course or let this dish do double duty as salad and dessert for a luncheon or supper a satisfying main dish is provided by a cheese or nut salad serve all of these salads in generous portions tho the body needs the vitamin and mineral food elements they provide especially excellent as a salad fruit is the orange it offers a juicy and refreshing base for many decorative and delicious salad combinations with other summer fresh fruits and is used as the base tor for the salad suggestions that follow the calif california ornia valencia oranges in market this summer in such abundance are especially good tor for slicing since they are firm and practically seedless with a sharp knife remove all skin and inner membrane down to juicy meat cut in thin even slices some excellent fruit salad combinations bi calling for orange follow hollywood appetizer salad from california comes the custom of beginning the meal with an appe tite stimulating fruit salad for this nothing could be better that an all orange salad arrange c L generous serving of orange slices slice on a bed of crisp romaine or watercress serve with lemon french dressing orange pear grape salad combine 5 or 6 orange slices vz 12 large fresh pear peeled and sliced and 6 to 8 halved and seeded grapes serve on lettuce with lemon french dressing as a salad to accompany or follow the meat course serves 1 F fresh r sh fruit salad bowl line individual salad bowls with crisp salad greens lettuce watercress rom romaine romagne alne chicory or leaves of red cabbage group in separate sections in bowl orange pear and melon slices for a dessert salad top with whipped cream or a spoonful of fruit sherbet this salad may also be topped with a generous spoonful of cottage cheese and served as a main course tor for a luncheon or supper accompany with lemon french dressing vary fruits in season but retain the orange as a flavor base chefs orange salad dow bowl lightly toss together 2 cups orange slices 2 cups mixed salad greens lettuce romaine watercress chicory 1 cup slivers of cooked harn ham vz cup celery pieces 12 cup lemon french dressing serve from a large bowl garnish with slices from 2 hard cooked eggs this is a delicious main course salad serves GS G S 8 0 lemon french dressing combine bine ya cup lemon juice A cup salad oil I 1 teaspoon salt 1 teaspoon paprika 2 tablespoons sugar or honey shake well before serving lemon juice does docs something for salad dressings and is especially excellent with fruit salads makes I 1 cup |