This Week's Recipe

Bay of Plenty Beacon, Volume 13, Issue 40, 12 January 1949, Page 3

This Week's Recipe

Salads To Serve Four People With the warm weather here again light cold meals of green vegetables, especially in the form of salads are most acceptable. We offer a few salad recipes which readers might find of interest. Pofato Salad: ljlb cubed cooked potato, \ pint salad dressing, 1 tablespoon each of chopped chives, parsley and mint. Mix together gently without breaking up the potato. Heap on to a nest of lettuce leaves, decorate with sliced tomato and serve with cold meat or grated cheese. Mixed Vegetable Salad: 1 cup cooked peas, 1 cup cooked chopped beetroot, 1 cup grated carrot, h cup grated turnip, 11 cups finely shredded cabbage, 1 tablespoon fresh herbs, coarsely chopped. Arrange vegetables in rows on an oval dish, e.g., cabbage, beetroot, turnip, carrot, peas. Decorate with herbs and tomato slices. Serve with cold meat or fish, grated cheese or hard-cooked eggs. Bean And Cheese Salad: Line a bowl or oval dish with crisp lettuce leaves. Place in the lettuce nests: — 1 cup sliced cooked beans, 1 cup grated carrot, 1 cup grated cheese, 1 medium-sized cucumber, diced. Decorate with parsley and quarters of tomato.