A combination SALAD may be made of almost any combination of vegetables. The one given here contains only fresh vegetables, but, if desired, others may be added or some of those mentioned may be omitted. This will be found to be a very attractive way in which to make a large SALAD to be served from a bowl or a deep plate.
- Radishes cut in rose shape
- Sliced tomatoes
- Sliced onions
- SALAD Dressing
- Sliced peppers
Garnish a bowl or a plate with lettuce, arrange on it slices of tomato, Spanish or Bermuda onions, and peppers. Garnish these with radishes cut into rose shape and stems of celery cut in any desired way. Be sure that the vegetables, which should all be crisp and fresh, are thoroughly cleaned and drained before being put on the plate. Add the SALAD Dressing in the preferred way. It may be poured over the vegetables in the large dish, passed to each individual, or put on the SALAD plates by the person who serves. French Dressing is without doubt the most suitable for combination SALAD, but mayonnaise or cooked SALAD Dressing may be served with it if desired.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)