Marr’s SALAD DreEssiInNc REcIPE Book ll

APPLE AND DATE SALAD

4 cups tart apples cut in pieces _1 tablespoon sugar
114 tablespoons lemon juice 1 cup dates, cut in pieces
14 teaspoon salt

Mix apples, dates, lemon juice, salt and sugar. Moisten with
Marr’s Salad Dressing and mix thoroughly. Chill. Serve on shredded
lettuce and garnish with extra salad dressing and whole pecan nuts.

Mrs. G. Grattan, St. Vital, Man.

STRIPED POTATO SALAD

6 cold potatoes 1 lettuce
1 onion (small) Pepper and salt
2 cooked beetroots (medium) Marr’s Salad Dressing

Cut. potatoes in small cubes, put layer in salad bowl. Chop up
beets into small pieces, put a layer over potatoes, cover with another
layer of potatoes. Chop up part of lettuce and spread over potatoes,
then a layer of finely chopped onion on top, add pepper and salt, and
pour a half a cup of Marr’s Salad Dressing on top that has been
thinned with a little cream or milk.

Mrs. T. Gibson, Winnipeg, Man.

CHICKEN OR TURKEY SALAD

2 cups cooked fowl or turkey (left over fish or ham may also be used)

34 cup finely cut celery 1 hard cooked egg
1 teaspoon salt 4 Olives Few grains of pepper

34 cup Marr’s Old Fashion Boiled Dressing

Use the tender portion of chicken or turkey, cut in small cubes.
Mix with celery, add salt and pepper and egg cut in small pieces.
Blend in % cup of Marr’s Old Fashion Boiled Dressing and then
let stand in a cold place for one hour. Serve on lettuce leaves and
garnish with sliced stuffed olives, curled celery and the remaining
14 cup of Marr’s Old Fashion Boiled Dressing.

Mrs. George Groves, Dryden, Ont.

Marr's makes it “a please pass the salad style for the
family table.”