| 1½ cups potatoes | French Dressing (see No. 338) |
| 1 cup beets | ¼ teaspoon onion juice |
| ¾ cup white turnip | 1 bouillon cube |
| ½ cup peas |
Cut potatoes, beets, and turnips into half-inch cubes, and mix with peas; dissolve bouillon cube in one tablespoon of boiling water, and add with onion juice to dressing. Arrange vegetables on any crisp salad green, and pour dressing over them.
366.—APPLE AND MINT SALAD
| 2 cups finely cut apple | 4 tablespoons oil |
| 2 tablespoons chopped mint | Few grains cayenne |
| 2 tablespoons lemon juice | 1 head lettuce |
| Few gratings lemon rind |
Mix the mint, lemon juice, and rind, cover, and let stand for half an hour; add oil and cayenne, and pour over apple. Serve on lettuce and garnish with sprigs of mint.
367.—BANANA AND APPLE SALAD
Peel and slice three bananas; pare, core, and slice four apples; arrange on lettuce, and cover with Currant Jelly Dressing (see No. 336).
368.—BANANA AND PEANUT SALAD
Peel and scrape bananas, cut crosswise into three pieces, roll in finely chopped peanuts, and serve on lettuce with French Dressing (see No. 338).