Vegetable salads are delicious when one needs something piquante, to encourage the appetite. These salads may be made of tomato, celery, green peas, dandelion, cauliflower, potato, cucumber, asparagus, and cabbage, besides the ever popular lettuce.
Cold potatoes cut in dice, and laid on a bed of lettuce may be covered with cream dressing.
Dandelion salad is made of the young leaves of the plant thoroughly washed, soaked in cold water for an hour, shaken dry, and saturated with French dressing.
Lettuce should be put in cold water to make it crisp, and shaken dry in a napkin, before being dressed.
Green beans are cooked, cut in 2-inch pieces, laid on a bed of lettuce, and covered with French dressing and chopped onion.
Asparagus is boiled, the tough part removed, the remainder cut in short lengths, and covered with mayonnaise.
Cauliflower is separated into sprigs, the tender part of the stalk cut fine, and covered with mayonnaise. It must not be boiled too long, or it becomes dark.
Cabbage is eaten raw, shredded fine, soaked in French dressing, and covered with boiled dressing.
Cucumbers are thinly sliced, soaked in ice-water, and then in French dressing.
Tomatoes are scalded to remove the skin, when cold are cut in slices, and served with a spoonful of mayonnaise, or boiled dressing on each slice.