ksul-uasc-mscc221_092

[[Better Homes & Gardens]] - July 1938
Chef's Salad
1 cup cooked green beans, 1 cup cooked
carrot sticks, 1 cup celery strips,
½ cup French dressing; 1 head
lettuce or 1 bunch leaf lettuce, 2 cups
cold cooked meat, diced; ½ cup
mayonnaise, 1 tbsp. horseradish if
desired.
Marinate green beans, carrots & celery
in French dressing & horse. Break
lettuce into salad bowl; combine
meat with marinated veg. & arrange
over lettuce. Add mayonnaise mixture
with horseradish toss lightly. Serves 6.

French Salad Bowl.
1 clove garlic, 2 solid heads lettuce,
1 bunch watercress, 2 tomatoes
cut in wedges, 6 radishes, sliced
1 green pepper cut in strips, 1 cup
cooked peas or green lima
beans.
Rub salad bowl with cut garlic
Break lettuce into bowl in bite
size pieces. Tuck springs of water=
cress around the edge. Arrange
tomatoes, radishes, green pepper &
peas or lima beans in small
mounds [over?] lettuce. Pour over French
dressing & toss lightly. Serves 8.