Salads

Jellied vegetable salad

6 servings, ½ cup each

Lemon-flavored gelatin 3-ounce package

Unflavored gelatin 1 teaspoon

Boiling water 1 cup

Cold water 1 cup

Onion, finely chopped 1 teaspoon

Salt ½ teaspoon

Green pepper, chopped ¼ cup

Carrots, shredded ¼ cup

Celery, diced ¼ cup

Radishes, thinly sliced ¼ cup

Salad greens 6 leaves

Mix flavored and unflavored gelatin. Dissolve in boiling water. Add cold water, onion, and salt.

Chill in refrigerator until mixture begins to thicken.

Gently stir in green pepper, carrots, celery, and radishes. Pour into a 1-quart mold or six individual molds.

Chill until set. Unmold on salad greens.

Luncheon chef’s salad

6 servings, about 3 cups each without dressing

Head lettuce 1 medium

Radishes, thinly sliced 8

Green onions, thinly sliced 4

Tomatoes, cut in eighths 3 large

Ham, cooked, diced 2 cups

Swiss cheese, coarsely shredded 1½ cups (7 ounces)

Croutons 1⅓ cups

Salad dressing As desired

Wash and drain lettuce. Reserve outer leaves; tear remaining lettuce into bite-size pieces. Toss lettuce pieces lightly with radishes and onions.

Line individual salad bowls with lettuce leaves. For each salad use 2 cups lettuce mixture and top with four tomato wedges, ⅓ cup ham, and ¼ cup cheese. Top with croutons.

Serve with salad dressing of your choice.

Jellied citrus-avocado salad

6 servings, ¾ cup each

Lemon-flavored gelatin 3-ounce package

Boiling water 1½ cups

Grapefruit juice ½ cup

Salt ¼ teaspoon

Grapefruit sections, diced ½ cup

Orange sections, diced ½ cup

Avocado, diced 1½ cups

Salad greens 6 leaves

Dissolve gelatin in boiling water. Add grapefruit juice and salt.

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Chill until mixture begins to thicken; add fruits. Pour into individual molds.

Chill until set. Unmold on salad greens.