Cut the beets, potatoes, and protose into small dice. Mix all together and serve on a lettuce leaf; one slice of egg to each portion.
ASPARAGUS AND CAULIFLOWER SALAD
- Asparagus tips, boiled and drained, 2 cups.
- Cauliflower, boiled, drained, cut in small pieces, 2 cups.
Dress with cream salad dressing.
ASPARAGUS SALAD
Cut cooked asparagus tips into three-inch lengths, and serve on lettuce leaf with cream dressing.
BRUSSELS SPROUTS SALAD
Put plain boiled Brussels sprouts into the ice-chest to get cold. Dress with olive oil and lemon juice. Serve on lettuce.