| ½ small white cabbage | 1 red pepper |
| 1 green pepper | Salad dressing |
Shred cabbage into fine inch shreds; remove seeds and veins from peppers, and cut into fine shreds. Mix with dressing and arrange on small inner cabbage leaves. Garnish with parsley and strips of red pepper.
359.—POTATO SALAD
| 6 potatoes | ½ teaspoon salt |
| 1 onion | ½ teaspoon paprika |
| ½ teaspoon celery seed | Salad dressing |
| ¼ teaspoon mustard seed |
Pare potatoes, cut in halves, and cook in boiling salted water with the onion until tender; cool, cut in half-inch cubes, add seasonings, and mix with dressing. Cover with dressing, and garnish with parsley, red beets, or cooked carrot. Devilled Ham Dressing (see No. 337) is excellent with potato salad.
360.—SWEET POTATO SALAD
| 3 cups of cooked sweet potato cubes | 4 tablespoons oil |
| 1 cup white cabbage or celery finely chopped | 1 tablespoon Worcestershire sauce |
| 2 tablespoons vinegar | ½ teaspoon salt |
Mix and serve on heart cabbage leaves, and garnish with parsley and pickles.
361.—SAMOSET SALAD
Arrange lettuce in salad bowl, cover with slices of pickled beets, and sprinkle thickly with cottage cheese. Cover with dressing made of three tablespoons each of beet vinegar and oil, one-fourth teaspoon salt, and one-eighth teaspoon pepper.