Try Different Dressings to Lend Snap to Salads

Bay of Plenty Times, Volume LXIX, Issue 13270, 21 February 1941, Page 7

Try Different Dressings to Lend Snap to Salads

By Judith Wilson

I salads should play an important Jsart In our diet, but every houselute should forestall the day when ler family may proclaim itself “fed L" with her salads. That day need lever come if she is inventive and avoids serving the same combinations day after day. There is endless opportunity for variety in the contoction of salads, and it is also possible to give new character to an old Llad with a new dressing. Mayonnaise just as it comes is good in many lalads, but many are vastly improved pith certain mayonnaise variations. Try this one. Add h cup of ||rated cheese to 1 cup of mayonnaise, ||nd serve it with any of the followla!; types of salad: vegetable, potato, sh and celery, apple and celery and ineapple, deviled egg and tomato, omato aspic, hearts of lettuce. Or try a combination of \ cup chili aace and \ cup chopped ripe olives nth 1 cup mayonnaise, and serve dth these salads: lobster, shrimp, almon. vegetable, potato, chicken, Tg and vegetable, asparagus, hearts if lettuce. I For fruit salad combinations, there ? nothing better than this mayon;abe variation: 2 tablespoons black aspberry jam or preserves and h cup mayonnaise into which i cup of wy cream, whipped, has been olded. I For more hearty salads —tongue | !i d potato, ham and potato, tomato | J Pic and cottage cheese, beet and jMnach, asparagus and deviled egg—:f •■ bl *s snappy dressing. To 1 cup *> 3 ' Qnna ' Se f re(! mustard, 1 teaspoon horse-pCdi-h an d 1/3 cup chopped sweet fickles. i s °ur-cream mayonnaise is nice °bange with vegetable or tart rj!t sa,a^s . and is easily made. Whip ' sour cream and, when thick. ' ' a i cupr mayonnaise. , Cuc »nnbcr Boat Salad cucumbers | | tomatoes ; cup topped celery ; toaspoon salt teaspoon pepper ahlespoon minced onion. c %onnaise to !! CUcunibers and tomatoes. and cut in halves es s S 6, rGm °ving pulp from ceutol tnt« S * DOt to brea h the outside, tt S ’ ° Ut in cubes « and CUcUm ber pulp, tomatoes, °hten wi ; i PePPer onion, and i^be r h i mayonn aise. Fill cuad arr an ! GS with this mixture, bh t . 60u crisp lettuce. Garsis«. if mayon " 6 J emon mice added in m* rov e ttl : UI keep U white and Hp u mshroA« aVOUI> ' Parsle y- P eas Ir l dishes 8 alS ° g 0 ' vell with