| 1 bunch water cress | 4 seedless oranges |
| 1 head romaine | French Dressing (see No. 338) |
Pick over, wash, and dry cress; wash and dry romaine, and arrange in salad bowl; peel and cut oranges in thin slices, and arrange over romaine; put cress around edge of bowl, and cover all with French dressing made with lemon juice instead of vinegar.
374.—PEAR SALAD
| 5 pears | 1 teaspoon Jamaica ginger |
| Lettuce | 1 teaspoon powdered sugar |
| 4 tablespoons oil | ½ teaspoon paprika |
| 2 tablespoons lemon juice |
Pare, quarter, and core fruit; wash and dry lettuce; shred finely the outer leaves, and arrange on the heart leaves; cut quarters of pears lengthwise, place on lettuce, and cover with dressing made of oil, lemon juice, and seasonings. The pears should not be too ripe.
375.—PINEAPPLE, CHEESE, AND DATE SALAD
For each person allow two lettuce leaves, one slice of pineapple, and three dates stuffed with cream cheese. Cut the pineapple in cubes and place on the lettuce; cut dates in halves lengthwise, remove stones, stuff with cream cheese, and arrange on pineapple; sprinkle cheese with paprika, and dress all with French Dressing (see No. 338).
376.—PINEAPPLE AND COTTAGE CHEESE SALAD
Arrange slices of pineapple on crisp lettuce; in the center of each slice place a cottage cheese ball rolled in chopped nut meats; dress with French Dressing (see No. 338).