Recipes Galore

Bowl Salads


Bucket Of Veggies


*     French Bowl Salad     *


Ingredients:
  • 1 Large Crisp Head Lettuce
  • 1 Small Cucumber, Pared
  • 2 Branches Tender Celery
  • 1/4 Cup Sliced Green Onions
  • 6 Or 8 Radishes
  • 2 Small Tomatoes, Peeled
  • 1 Clove Garlic
  • 1 Slice Very Stale Bread
  • 1/3 Cup French Dressing


Method:
  • Wash Vegetables thoroughly,
    Drain and Remove Tops and Stems, blemished parts, etc.

  • Chill until just Before Serving Time.

  • Then cut Clove of Garlic in half and
    Rub thoroughly Over Bread; Drop Bread into Bottom of
    Salad Bowl.

  • Pour in the French Dressing.

  • Break Lettuce in chunks
    ( flavor is better when broken than when separated leaf by leaf );
    slice Cucumber and cut Celery in 1 Inch Lengths and Add To Bowl.

  • Push Salad Fork and Spoon Under Mixture on Opposite Sides
    and Lift Up, Repeating this Tossing motion Until Ingredients are
    Well Coated with Dressing.

  • Remove Slice of Bread, Garnish Bowl with Green Onions,
    sliced Radishes and wedges of Tomato.

  • Serve Immediately.

  • Yield: 5 Servings.



*     Macaroni Salad     *


Ingredients:
  • 7 Oz. Package Elbow Macaroni
  • 1/2 Cup Mayonnaise
  • 2 Tablespoons Chopped Onion
  • 1/2 Cup Chopped Sweet Pickle
  • 1/3 Cup Chopped Pimiento
  • 1 Tablespoon Prepared Mustard
  • 1 Teaspoon Celery Seed


Method:
  • Drop Macaroni into 3 Quarts Rapidly Boiling Salted Water
    ( With about 1 Tablespoon Salt ) and boil until tender,
    15 to 20 minutes.

  • Drain and Rinse with Cold Water;
    Chill Thoroughly in refrigerator.

  • Mix Remaining Ingredients.

  • If Dressing is Too Thick,
    Thin It with 1 or 2 Tablespoons of Juice From the Pickles.

  • Add Dressing to Chilled Macaroni and Toss together until
    Each Piece of Macaroni is well Coated with Dressing.

  • Serves 5.



*   Macaroni And Cheese Salad   *


Method:
  • The Ingredients In [ Macaroni Salad ] May Be Put Into
    a Salad Bowl Lined With Lettuce, Romaine or Endive,
    and Tossed At the Table.

  • Then Grated Parmesan Cheese May be Sprinkled Generously
    Over Salad.



*     Potato Salad     *


Ingredients:
  • 2 1/2 Lbs. New
        Or Boiling Potatoes ( 8 To 10 )
  • 1/2 Cup Chopped Sweet Pickles
  • 1/2 Cup Chopped Onion
  • 1 Bunch Radishes, Sliced
  • 1/2 Large Cucumber, Diced
  • 1/2 Cup Mayonnaise
  • 2 Tablespoons Juice From Pickles
  • 1 Tablespoon Prepared Mustard
  • 2 Teaspoons Salt
  • 1/4 Teaspoon Celery Seed
  • 3 Hard Boiled Eggs, Diced


Method:
  • Scrub Potatoes and Boil them in their jackets until they are
    just barely tender.

  • Drain and Cool thoroughly; then Peel and Dice.

  • There should be about 5 Cups.

  • Add All Ingredients, Except Eggs and Mix together Until each
    piece of Potato is Coated with Dressing and Seasonings are
    well distributed.

  • Then Add diced Eggs and Toss together very Lightly so as not
    to break up the pieces.

  • Chill Before Serving.

  • Yield: 5 to 8 Servings.



*   Tossed Vegetable Salad   *


Ingredients:
  • 1 Small Head Lettuce,
        Broken Into Bite Size Pieces
  • 2 Tomatoes,
        Peeled And Cut In 6 Wedges
  • Few Sprigs Parsley, Cut Fine
  • 1 Bunch Radishes, Sliced
  • 1 Cucumber, Pared, Sliced
  • 1/2 Cup French Dressing


Method:
  • Put ingredients Into a Salad Bowl In the Order Given,
    then Toss With Salad Fork and Spoon Until every
    Ingredient is Well Coated with Dressing.

  • Serve Immediately on salad plates or from salad bowl
    at table.

  • Yield: 5 Servings.


  • Any Kind of Raw Vegetables May Be Used in this type of Salad
    as well as those mentioned in the Recipe.

  • Thinly sliced Carrots, diced Celery, sliced Green Onions or
    Onion Rings, or Any Other Vegetable which your family likes to
    eat Raw, may be Added either To this Salad or Substituted for the
    Ingredients Listed.

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