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Vegetable Salads with French Dressing (Stand in ice-water to chill)

stand in ice-water to chill. Wipe dry, and arrange the slices in the salad bowl in the form of a Greek cross. Make a French dressing, in the proportion of three tablespoonfuls of cider vinegar to six tablespoonfuls of oil, half a teaspoonful of salt, and a dash of paprica. Rub the inside of the salad bowl with the cut side of an onion before the salad is disposed in it.