Marquise Salad
3 firm tomatoes
1/2 cup chopped onion
1/2 cup chopped parsley
2 tablespoons salad oil
Peel tomatoes and cut in half. Mix onion and parsley, add oil; let stand two hours before using. When ready to serve line salad bowl with lettuce, place tomatoes in it and on each half put 1 tablespoon onion and parsley mixture. Pour on French dressing. Everything should be ice cold.
Potato Salad
1 quart cold boiled potatoes
1 onion finely sliced
1/2 teaspoon salt
chopped parsley
1/2 cup French dressing
Cut potatoes into slices or cubes; add onion; mix with salt, parsley and French dressing. Serve on lettuce leaves with boiled dressing.
Lobster Salad
Cut cold boiled lobster into small pieces. Marinate with French dressing; put on lettuce leaves; cover with mayonnaise and garnish with lobster claws, olives, hard-boiled eggs and capers.