Vegetable Salads
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Tomatoes, cucumbers, Spanish onions, celery, and cabbage are served uncooked as salads, and should be peeled, sliced, chopped, or shredded, and thoroughly chilled before using. French Dressing is generally used with these salads, sometimes with the addition of a little Mayonnaise placed on the top of each portion. For cabbage, Boiled Dressing is commonly used.
Asparagus, beets, cauliflower, beans, peas, potatoes, etc., should be boiled and allowed to cool, and then chilled in the ice-box before being used in salads. They are generally served with a little French Dressing to moisten the vegetable, and then Mayonnaise is placed on each portion. Boiled Dressing is commonly used for potato salad.
Two or more vegetables may be used together, and cooked and uncooked vegetables are often combined.
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