BEET SALAD PIQUANT

4 cups diced, cooked beets 4 teaspoons prepared horseradish
1 cup grated raw carrot 1 tablespoon chopped parsley
2 teaspoons grated onion 6 tablespoons salad dressing

Toss ingredients lightly together. Chill and serve on lettuce. Garnish
with parsley or sliced, hard cooked egg. 6 servings.

CUCUMBER RADISH SALAD

3 medium cucumbers (about 6 inches) Lettuce
6 to 8 radishes, sliced Mayonnaise or salad dressing
Cut washed cucumbers into halves crosswise. Slice each section of
cucumber into thin slices without cutting right through the cucumber and
spread out like an accordion on a bed of lettuce or other salad green.
Insert slices of radishes between cucumber slices. Chill. Serve garnished
with dressing. 6 servings.

POTATO SALAD

6 cups cooked diced potatoes 1/4 teaspoon pepper
1 teaspoon salt 1/2 cup mayonnaise or salad dressing
Toss together with two forks and chill for about 1 hour. Serve on
crisp spinach or lettuce. Garnish. Also may be used to stuff tomatoes or
green peppers. 6 servings.

Add flavor and interest to the basic potato salad recipe with one or
more of the following:

e 2 tablespoons chopped onions, shallots or chives.

e 2 tablespoons chopped sweet or sour pickles.

e 2 sliced hard cooked eggs.

e 1 cup diced cooked meat or poultry.

e 1 cup cubed cheese.

e 1/4 cup sliced or diced radishes, red apples, green pepper or

cucumber.

SALAD GREENS

e Choose a variety of greens—lettuce, cabbage, endive, escarole,
spinach, watercress, chard.

Buy them young, fresh and crisp.

Wash under cold running water.

Store in covered container or plastic bag in refrigerator.
Drain and shake dry in a towel before using.

Tear lettuce apart rather than cut.

Cut out core of head lettuce and hold head under running water to
separate leaves for lettuce cups.

15