Cucumber or Tomato Salad

Ingredients

• tomatoes
• cucumbers

Method

1. 1

   Remove skin from tomatoes and slice thickly.

2. 2

   Slice cucumbers thinly.

3. 3

   Serve on lettuce leaves with French or Cooked Salad Dressing.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 23. The excerpt below is the record exactly as published.

tomatoes by pouring boiling water over them. Cut a slice from the FRUITS AND GREEN VEGETABLES 63 top of the tomato and remove the interior. Fill the tomato with cucumber cut in very thin slices and place Cooked Salad Dressing over the top. Serve on lettuce. Grape Salad. — Remove the skins and seeds from white or red grapes and cut in halves. Take equal parts of grapes, sliced peaches, pears, pineapple, or any fruit obtainable. Place on leaves of endive or head lettuce and serve with Mayonnaise Dressing. GRAPE SALAD. Cabbage Salad. — Cut one half of a small head of cab- bage in very thin slices, or chop it with the chopping knife. Mix with one recipe of ot Cooked Salad Dressing. Chill and serve cold. Waldorf Salad. — Chop equal quantities of apple, celery, and walnuts. Mix with Cooked Salad Dressing. Serve on lettuce leaves. CONLEY P. C.— 5 64 FRUITS AND GREEN VEGETABLES Banana Salad. — Take ripe bananas, cut them in halves lengthwise. Roll in Cooked Salad Dressing. Chop one half cup of peanuts. Roll the bananas in the nuts. Serve on lettuce leaves. | Fruit Salad. — Arrange layers of sliced pineapple, peaches, or pears on lettuce. Serve with Mayonnaise Dressing. ' Cucumber or Tomato Salad. — Remove skin, slice toma- toes in thick slices; slice the cucumbers

Cook this with the app: pantry check, scaling, and the assistant.