Italian or garlic dressing
4 tomatoes, quartered
12 ripe olives
7 tiny Italian peppers
Place iceberg and bib lettuce, red cabbage, green pepper, avocado, celery, carrot and cucumber in salad bowl. Add dressing and toss. Pile into 6 individual salad bowls and garnish each with 8 tomato wedges, 2 olives, 2 peppers. For a luncheon main dish add strips of Mozzarella cheese, julienne ham, chicken, and hard-cooked egg. Serve with CLUB CRACKERS, spread with garlic butter and toasted 7 minutes at 350° F.
CUCUMBER AVOCADO MOLD
(Yield: 12 Servings)
1 package lime gelatin
1¾ cups water
4 tablespoons lemon juice
1½ teaspoons salt