The Salad BookChoosing the right salad to complement a meal-or even to star as the entree-isn't a problem when you use The Salad Book. |
Common terms and phrases
1/2 cup chopped 1/2 cup mayonnaise 1/2 teaspoon 1/2 teaspoon dried 1/2 teaspoon salt 1½ cups 8-ounce Basic French Dressing beans black olives Blend carrots cheddar cheese chicken Chill until firm clove clove garlic crisp lettuce leaves crushed cubed cucumber cup Basic French cup chopped celery cup olive oil cup vegetable oil cut into julienne dash Tabasco sauce diced Dressing see index garlic garnish gelatin gently green pepper hard-boiled eggs heavy cream herbs Jell-O juice 1 tablespoon julienne strips large bowl lettuce greens mandarin oranges medium-sized onion Michele Evans minced mold oil 2 tablespoons olive oil oregano parsley peeled pepper to taste pimiento pineapple potatoes refrigerate remaining ingredients romaine lettuce salad bowl salt and pepper scallions small green pepper sour cream spinach sprinkle stalks celery Tabasco sauce tablespoon chopped tablespoon lemon juice teaspoon lemon juice teaspoon salt pepper tomatoes tossed salads tuna vegetable oil Vinaigrette Vinaigrette Dressing vinegar watercress Worcestershire sauce