15 Recipes For Making Salads

Cauliflower And Beet Salad Recipe

Dress flowerets of cold cooked cauliflower with oil, salt, pepper, and vinegar or lemon juice. Dress the shredded outside leaves of a head of lettuce, and a beet, cut in figures, and the chopped trimmings, each, separately, with the same ingredients. Dispose the lettuce in the centre of a serving dish, and the carefully drained cauliflower above. Sprinkle with the figures cut from the beet, and dispose the chopped beet in points around the central mass. Serve mayonnaise in a dish apart.

Stuffed Turnip Salad Recipe

Select small turnips of same size; pare and trim to stand level on a plate, pare again with a fluted knife. Cook in boiling water, without salt, until tender, drain and sprinkle with salt. Remove the centre from each turnip to leaye a thin shell. Prepare French dressing, using a tablespoonful of oil and a few drops of onion juice for each two turnips. Turn the turnips in the dressing and set aside to chill. To serve fill with cold peas, asparagus tips or tiny string beans, cut small, seasoned with French dressing.

Shrimp And Cucumber Salad Recipe

Break the shrimps in pieces and marinate with French dressing. At serving time, add an equal quantity of chilled cubes of cucumber; mix with mayonnaise dressing. Shape into a mound and cover lightly with whole shrimps and the heart leaves of lettuce. Surround with sliced cucumbers, dressed with French dressing flavored with onion juice.

Sweetbreads, Cucumber And Tomato Salad Recipe

Marinate a pair of cooked sweetbreads with French dressing, chill, drain, and mix with sliced cucumbers and mayonnaise dress ing, whitened with whipped cream. Arrange in a salad dish Surround with slices of chilled tomato in nests of lettuce with French dressing. On the tomato dispose slices of sweetbread, capped with stars of mayonnaise.

Salmon Salad Recipe

Let two slices of boiled salmon cool in the liquid in which it was cooked; remove the skin and bones and marinate with oil, lemon juice, salt and pepper. When ready to serve, drain and dispose on lettuce, cut in ribbons and dressed with French dressing. Surround with a circle of sliced cucumbers. Serve with mayonnaise or a cold Bernaise sauce. Sauce Tartare is also good.

Scallop Salad Recipe

Soak the scallops in salted water; let simmer five minutes in boiling water; drain, cool, cut in slices and marinate with French dressing. At serving, drain and mix with an equal bulk of celery; dress with mayonnaise; shape in a mound. Mask with mayonnaise. Outline designs on the side of the mound with capers; fill the designs with chopped white of egg and figures cut from beets.

Scallop Salad. Garnish of celery leaves and curled celery.