• Lightly toss together 2 carrots, thinly sliced; ½ head raw cauliflower, thinly sliced; ½ head lettuce, torn in bite-size pieces; ¼ cup chopped green pepper; and 2 tomatoes, cut in wedges.
• Cook, drain, and chill 1 package (10 ounces) frozen mixed vegetables; lightly toss together with ½ head lettuce, torn in bite-size pieces.
Marinated vegetable salads
6 servings
Asparagus spear salad.—Hard cook 2 eggs; chill. Drain 1 can (1 pound) asparagus spears and marinate overnight in ½ cup sweet french dressing (p. [53]). For each salad arrange asparagus spears on a lettuce leaf, top with a strip of canned pimiento, and sprinkle with chopped hard-cooked egg.
Cucumber and onion salad.—Score 2 cucumbers with a fork; pare first, if desired. Slice thinly. Slice ½ medium onion and separate it into rings. Marinate cucumber and onion slices 3 to 4 hours in ½ cup sweet french dressing (p. [53]). Serve garnished with tomato wedges.
Green bean salad.—Drain 1 can (1 pound) cut green beans and 1 can (8 ounces) cut wax beans. Thinly slice 1 small onion and separate into rings. Toss beans and onion rings with ½ cup chopped sweet red or green pepper. Marinate overnight in ½ cup sweet french dressing (p. [53]).
Three-bean salad.—Drain 8-ounce cans of green beans, wax beans, and kidney beans; continue as directed for green bean salad.
Creamy fruit salad
6 servings