SUMMER VEGETABLE SALAD

1 1/2 cups shredded lettuce 3/4 cup shredded green cabbage
3/4 cup shredded spinach 3/4 cup shredded raw beets (optional)
3/4 cup green beans (optional ) 1/4 cup sliced green onion or chives
3/4 cup small cauliflower flowerets Salt and pepper to taste
3/4 cup celery, cut julienne French dressing

Combine vegetables, moisten with French dressing and toss lightly.
6 servings.

TOSSED SALAD WITH CROUTONS

6 cups salad greens (lettuce, spinach, 1 1/2 cups salad croutons
cabbage, swiss chard, etc.) Salt and pepper
6 tablespoons Roquefort cheese, crumbled French dressing

Mix salad greens, cheese, croutons, salt and pepper. Moisten with
French dressing, toss lightly. 6 servings.

Salad Croutons:

2 cloves garlic, quartered
1/4 cup salad oil
2 cups small bread cubes, about 1/2 inch
Add garlic to oil and let stand 2 to 3 hours at room temperature.
Remove garlic from oil and marinate bread cubes in the garlic oil. Place
marinated bread cubes on a cookie sheet and toast under broiler, turning
occasionally with fork. Use in tossed salads.

CABBAGE SALAD

6 cups shredded cabbage
Salt and pepper to taste
Dressing to moisten

Shred crisp, green cabbage finely, add seasoning and toss with one of
these dressings:—sour cream dressing; French dressing; mayonnaise; or
cream dressing.

Variations:
e Add 1/2 cup finely chopped green or red pepper and 1/2 tablespoon
celery seed.

e Add 1 1/2 cups cheese cut in 1/4 inch cubes; 1/2 cup chopped
green pepper; 1/4 teaspoon dry mustard.

Substitute 1 1/2 cups shredded raw carrot for cabbage.
Use equal amounts of green and red cabbage.

Substitute 1 1/2 cups diced unpeeled red apple for cabbage.
Sprinkle with raisins.

Add 6 to 8 slices of drained pineapple cut into sections.
Add thinly sliced onion rings. Sprinkle with paprika before
serving.

Spinach Salad Suggestion —Tear spinach into bite-size pieces and com-
bine it with shredded or thinly sliced carrots along with shredded cabbage,
a few raisins and salad dressing.

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