Lettuce Salad.
Choose crisp, fresh lettuce, wash clean, let it remain for a little time in cold or ice water, drain thoroughly, break or tear the leaves into convenient pieces, dress with a French or cooked dressing; serve at once, cold.
Potato Salad.
- 1 pt. cold boiled potatoes.
- 1/2 tsp. salt.
- 1/2 cup cooked dressing. Or the French dressing, as given.
- 1 tsp. finely chopped onion.
- 1 sp. pepper.
Cut the potatoes into pieces about the size of dice, mix the seasonings with the potatoes, turn into a dish in alternate layers of potatoes and dressing, having a little dressing on top. Garnish with parsley, and allow to stand at least an hour in a cold place before serving, so that the potatoes may absorb the seasoning. (Cold boiled beets cut into cubes may be added in alternate layers with the potatoes in this recipe, using a little more dressing.)
Tomato Salad.
Peel the tomatoes (without scalding) and put them on ice until very cold, have crisp leaves of lettuce which have been washed and dried. When ready to serve, cut the tomatoes in halves, place one-half on a leaf of lettuce (the curly leaves being the best), on this put a tbsp. of mayonnaise or cooked dressing, and serve immediately.
Cabbage Salad.
Cabbage or celery may be used as a salad by cutting rather fine, allowing it to get cold and crisp, and serving with a cooked or French dressing. Indeed almost any vegetable may be used for a salad. String beans, asparagus, cauliflower, which have been cooked, are suitable for salad, either alone or in combination with nasturtium, cress, hard boiled eggs, etc.