This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
3/4 cupful sliced scullions 1 1/2 cupfuls sliced, cooked new beets
5 tablespoonfuls French dressing 1 bunch watercress
Dredge the scullions with salt and pepper and pour over 2 tablespoonfuls vinegar and add 1/2 tablespoonful of sugar. Let stand one hour in a cold place. Combine the beets with the French dressing, and add the scullions, drained. Let stand fifteen minutes; drain, toss the cress in this dressing and dispose the salad upon it.
1/4 cupful olive oil
2 tablespoonfuls vinegar
1/4 tablespoonful onion juice
Few grains paprika
Any salad green
Scrub the oyster plant, and steam or boil it. Rub off the skin and cut the roots into inch lengths. Prepare a French dressing of the salt, oil, vinegar, onion juice and paprika. Marinate the oyster-plant and celery separately in it for twenty minutes; then combine, garnish with any salad green and bestrew with the olives.
1 cupful diced celery, or shredded cabbage
French dressing Watercress or romaine Sliced tomato (optional)
Mix the legume and celery with the French dressing. Arrange on a bed. of green and garnish with the sliced tomato.
2 1/2 cupfuls shredded celery 2 pimentoes
Shred the celery into match-shaped pieces, and let stand in cold, salted water for an hour to crisp. Drain thoroughly and add the pimentoes cut into small shreds. Mix thoroughly with the dressing, and serve on romaine.
Wash and drain lettuce leaves. Arrange as many as the hand will hold, one piled upon the other, and grasp them firmly in the left hand. With a long, sharp knife cut them across into shreds or ribbons one-quarter inch wide. Set aside on the ice, or in a tightly-closed pail to re-crisp.
3 Bermuda onions 2 bunches radishes
1 head lettuce French dressing
Wash and crisp the lettuce; peel the onions; and slice half the radishes very thin. Marinate them separately in French dressing for thirty minutes. Then arrange the lettuce in a salad bowl, pour over the rest of the dressing and mix well with the radishes and onions. Garnish with radish roses made from the remaining radishes.
3 cupfuls shredded red cabbage
1 tablespoonful chopped chives or Bermuda onion
2 cupfuls diced celery-Curry or French dressing
Let the cabbage and celery crisp separately in cold, salted water. Drain thoroughly, mix and toss with the dressing, garnish with celery tips or lettuce and serve immediately.
2 cans of whole string beans 1 head lettuce