Home › Luncheon › Vegetable Salad Combinations

Vegetable Salad Combinations

1-Combine one cup shredded cabbage, one-half cup grated raw carrot, one-half cup shredded apple and sections from one orange with French dressing or Mazola Mayonnaise. 2-One pint cooked kidney beans and one tablespoon little pickled onions (minced) combined with Mazola Mayonnaise. Serve on lettuce and garnish with cooked asparagus tips. 3-Allow a tomato for each person. Scald, chill, remove the skins, hollow to form cups and fill with equal parts of minced, cooked meat, fish, or chopped, hard cooked eggs and diced celery, apple or cucumber mixed with Mazola Mayonnaise. Serve on lettuce or cress with a garnish of extra Mayonnaise.