Salad tips
1 servings
Ingredients
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Directions
Source: Mom's recipe clippings- 1940's through 70's.
THE LEMON TRIO. While you're buying fresh lemons, better lay in some canned or frozen lemon juice, too. Both come all ready for use whenever recipe calls for juice. Just follow directions on label.
THOSE RED, RIPE, JUICY TOMATOES. We agree- they're wonderful in tossed salad; but they do thin dressing. So add them at last minute. Also, cut them French way- in vertical slices; they lose less juice.
WATER CRESS, PARSLEY, OR MINT- CRISP AND PERKY. Open up bunch; clean and wash well; drain well, too. Store loosely, separate from other salad greens, in covered jar or container in refrigerator.
PEELED TOMATOES PREFERRED. Hold each tomato on fork over the flame, turning tomato until skin is blistered. Or cover tomato with boiling water a minute or so. Then you can peel off skin in no time, cut out stem end, and chill tomato.
Submitted By SALLIE KREBS On 03-11-95