CHERRY SALAD
- 2 cupfuls large, firm cherries
- Some crisp lettuce leaves
- Mayonnaise dressing
- ½ cupful blanched and cut almonds
Stone the cherries and cut them in halves; then mix them with the almonds and mayonnaise dressing. If mayonnaise is not desired, use a dressing made of four tablespoonfuls of olive oil, one tablespoonful of lemon juice, one teaspoonful of sherry wine, and seasoning of salt, pepper, and grated nutmeg.
Serve in cocottes lined with crisp lettuce leaves.