DENT DE LION SALAD
Take young dandelion leaves, trim off all the stem below the leaf, and mix with a French dressing to which has been added onion juice or chopped chives; use 1 tablespoon of either to each cup of dressing. Hard-boiled eggs, sliced or chopped, are sometimes used to garnish this salad.
PINK EGG SALAD
Boil 6 or 8 eggs for ten minutes, put in cold water for two or three minutes, then peel and put in a jar of pickled beets, well covered with vinegar. Let them stand a few hours and serve with the beets.
ENDIVE SALAD
Wash heads of endive and use the crisp, white, light leaves. Shake dry and cover with French dressing. Add 1 teaspoon of minced onion before dressing.