58. ONION SALAD.--To persons who are fond of the flavor of onions, the salad given in the accompanying recipe is very agreeable, but it is a wise plan not to serve onions or salads containing onions unless every one who is served is certain to enjoy them. When a salad is made from onions, a mild onion, such as the Bermuda or Spanish onion, should be selected.
ONION SALAD
(
Sufficient to Serve Six
)
- 3 onions
- French dressing
- Parsley
- Lettuce
Peel the onions and slice them into thin slices. Chop the parsley and add it to 1 or 2 tablespoonfuls of French dressing. Use comparatively coarse leaves of lettuce and shred them. Arrange the slices of onion on a bed of the shredded lettuce, pour the French dressing with the parsley over all, and serve.
59. PEAS-AND-CELERY SALAD.--Peas may be freshly cooked for peas-and-celery salad, but canned peas will do just as well. Left-over peas not prepared with cream sauce may also be utilized nicely in this way, or if a portion of a can of peas is needed for the meal, the remainder may be used for a smaller quantity of salad than here stated. Boiled salad dressing will be found to be best for this combination of vegetables.
PEAS-AND-CELERY SALAD
(