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Tossed or frozen, salads are always
popular for easy-to-prepare Sum
mer meals. Use any of these unusual
and interesting salads as the main
dish or as an accompaniment.
BLUE CHEESE GARDEN SALAD
to prepare: 30 min. to chill: 2 hrs.
1 small cucumber
3 cups spinach pieces
2 cups lettuce pieces
medium -size red onion, thinly sliced .
cup thinly sliced radishes
Vx cup carrot strips '
Vt cup salad oil
2 tablespoons cream
3 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon salt
Vt teaspoon paprika
2 medium-size tomatoes, chilled and cut in wedges
1 small ripe avocado, peeled and sliced lengthwise
cup crumbled Blue cheese (about 4 oz.)
Freshly ground pepper
1. Rinse cucumber; do not pare. Draw tines of a
fork lengthwise over entire surface of cucumber.
Cut into thin slices.
2. Lightly toss cucumber slices with spinach, let
tuce, onion, radishes, and carrots. Chill.
3. Combine salad oil, cream, vinegar, sugar, salt,
and paprika in a screw-top jar. Cover tightly and
shake vigorously to blend well. Chill.
4. When ready to serve, add tomato wedges, avo
cado slices, and Blue cheese to vegetables; add
salad dressing and toss gently. Sprinkle salad with
freshly ground pepper.
About 8 $ervinga
CELERY IN CREAMY DRESSING
to prepare: 25 min. to chill: 3 hrs.
1 tablespoon sugar
lVt teaspoons salt
teaspoon white pepper
Few grains paprika
cup salad oil
2 tablespoons wine vinegar
cup thick sour cream
3tt cups thinly sliced celery
2 tablespoons slivered pimiento, drained
1. Put into a bowl the sugar, salt, white pepper,
paprika, salad oil, and wine vinegar. Beat with
rotary beater until blended. Add sour cream grad
ually, beating well after each addition. Continue
beating until thick and well blended.
2. Turn dressing over celery and toss lightly to
coat evenly. Chill about 3 hrs.
3. To serve, add pimiento and toss lightly.
About 8 servings
The fine flavor of thi$ Blue
Cheese Garden Salad is a superb
boi for a Summer meal.
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