| 2 cups cold baked beans | 1 cup Cooked Dressing (see No. 334) |
| 1 cup cooked potato cubes | 2 tablespoons tomato ketchup |
| ½ cup chopped cooked beet | 2 tablespoons chopped pickle |
Mix beans, potato, and beets; add ketchup and pickle to dressing, mix with vegetables, and serve on lettuce or any crisp salad green. Garnish with radishes.
352.—BERMUDA ONION SALAD
| 6 Bermuda onions | ½ bay leaf |
| 2 quarts boiling water | Small piece lemon peel |
| 1 dozen pepper corns | Lettuce |
| 4 cloves | French Dressing (see No. 338) |
| ½ teaspoon salt |
Peel and quarter onions, and cook in boiling water with seasonings until tender; drain, cool, arrange on lettuce, and cover with dressing. Garnish with red radishes.
353.—CABBAGE AND BEET SALAD
| 3 cups shredded cabbage | 2 tablespoons vinegar |
| 3 beets finely chopped | ¼ teaspoon white mustard seed |
| ¼ teaspoon salt | Cooked Dressing (see No. 334) |
Mix cabbage, beets, salt, vinegar, and mustard seed; arrange on small white cabbage leaves, and dress with cooked dressing. Garnish with parsley.
354.—CABBAGE AND CRANBERRY SALAD
| 3 cups finely shredded white cabbage | ½ cup chopped cranberries |
| ½ cup finely shredded celery |