120

CAULIFLOWER SALAD

2 ce raw cauliflower, sliced
1/2 ce pitted black olives,
chopped
1/3 ce green pepper, chopped
1/4 ce pimiento, chopped
2 T. green onion, chopped
Beat liquids and seasonings
vegetables. Marinate at least 1

QHRISTMAS RIBBON SALAD

1 lg.e pkg. lime Jello

2 ce boiling water

1 sme pkge lemon Jello

1/2 pkge sm. white marshmallows
1 sme can crushed pineapple

Johanna VanVeen

1/2 Te. lemon juice
1/2 Te. wine vinegar
41/2 T. olive oil

l1 tsp. salt

1 tspe sugar

Dash of pepper

well. Add sugar last.
daye

Combine

Mrs. Le Sandee

1/2 ce salad dressing

1 sm. carton whipping cream
1 lge pkg. any red Jello

2 ce boiling water

Mix lime Jello with 2 cups boiling water and pour in 10 x 14

inch pan and let set.
and pour over marshmallows.

lime Jello and let set.

Dissolve lemon Jello in juice of pineapple,
adding enough water to make 2 cups liquid.
Let cool.
add the whipped cream and crushed pineapple.

Bring this to a boil
Mix in salad dressing,
Pour this over

When set, pour the red Jello, which has

been mixed with 2 cups boiling water, over top. Let set.

STRAWBERRY SUNDAE SALAD

1 pt. strawberries, rinsed,
hulled, sliced, divided

1/4 ce. fresh orange juice,
divided

1 T. sugar

2 ce cottage cheese

1 tsp. grated orange rind
1/2 ce. granola cereal —
Salad greens

Combine in blender container, 1 cup sliced strawberries, 2

tablespoons orange juice and sugar.

pureed.

Cover and process until

Mix cottage cheese with remaining 2 tablespoons orange
juice, orange rind and granola cereal.

Arrange salad greens on

4 individual serving plates, topping each with 1/2 cup cottage

cheese mixture and remaining sliced strawberries.

Serve with

pureed strawberries sauce and sprinkle with additional granola

cereal if desired.

Makes 4 servings.