Spices, Their Nature and Growth; The Vanilla Bean; A Talk on Tea

by Md.) McCormick & Co. (Baltimore

Chiffonale Salad

1 cup diced celery

1 cup pulp of grapefruit

5 sliced and peeled tomatoes

4 chicory leaves

French dressing

McCormick’s Mayonnaise dressing

Chopped olives

Chopped parsley

Green peppers cut in thin strips

Break the chicory leaves into pieces for serving. Marinate all the different vegetables and grapefruit with French dressing. Arrange in separate mounds on a serving dish. Garnish each with the olives, parsley and green peppers. Pass mayonnaise dressing.