PEAR-AND-CHEESE SALAD
(
Sufficient to Serve Four
)
- 2 Tb. cream
- Lettuce
- 1/4 tsp. salt
- 4 halves English walnuts
- 1 pkg. cream cheese
- Salad dressing
- 8 halves canned pears
Mix the cream and salt with the cheese and shape into balls. Place one-half of a pear with the hollow side up on a salad plate garnished with a lettuce leaf and the other half with the hollow side down beside it. Put a ball of the cheese in the hollow of the upturned half and press half an English walnut on top of that. Add the dressing and serve. French dressing is recommended for this salad, but some other salad dressing will answer.
88. Green-Pepper-and-Cheese Salad.-In Fig. 14 is shown a vegetable-and-cheese combination in the form of a salad made of green pepper and cheese. To make this kind of salad, select firm green peppers, one being sufficient if a large one can be obtained. Season cream cheese well with paprika and a little additional salt if necessary. Cut the top from the pepper, clean out the inside, and pack tight with the cheese. Cut the filled pepper into thin slices, place two or three of these slices on a salad plate garnished with lettuce leaves, and serve with French dressing.
89. DAISY SALAD.--If an effective, somewhat ornamental salad is desired, daisy salad, which is illustrated in Fig. 15, will prove satisfactory. As will be observed, this salad resembles a daisy. To make it, cut celery into strips about 2 inches long and trim one end of each round. These strips will serve to represent the daisy petals. Place them on salad plates garnished with lettuce, laying them so that they radiate from the center and their round ends are toward the outside of the plate. Then, for the center of the daisy effect, cut the yolks of hard-cooked eggs into halves and place one half, with the rounded side up, on the ends of the celery. Serve with French dressing.