Vegetable Salads with French Dressing.
- Lettuce, shredded tomatoes and shredded green peppers.
- Shredded lettuce, English walnuts, and almonds or cooked chestnuts, sliced.
- Lettuce, Neufchatel cheese in slices and shredded pimentos.
- Lettuce, cauliflower, string beans and shredded pimentos.
- Lettuce or cress, artichoke slices and powdered tarragon.
- Shredded cabbage and shredded green peppers.
- Cauliflower broken into flowerets, string beans cut into small pieces, and beets cut in fancy shapes or chopped. Arrange each vegetable in a mass by itself; surround with lettuce.
- Cucumbers and new onions, sliced.
- Watercress, diced boiled beets, and olives in centre.
- Lettuce, Brussels sprouts and chopped pepper.
Lentil Salad.
Soak the lentils over night; wash and rinse thoroughly, then cook until tender, adding hot water as needed. Drain, and when cold mix with each pint of lentils about five tablespoonfuls of oil, two tablespoonfuls of tarragon vinegar and one teaspoonful, each, of capers, parsley, chives and cucumber pickles, all, save the capers, chopped fine. Serve in a mound, on a bed of lettuce leaves.
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