FROZEN FRUIT AND CHEESE SALAD (Continued)

compartment of the refrigerator until firm. Unmold salads on a
serving plate or individual plates. Garnish with watercress or
lettuce.

Christine Gutenberg

PLAIN GREEN SALAD

1 head lettuce parsley, finely chopped
chives, finely chopped tarragon, finely chopped
Dressing:
1/2 c, tarragon wine 1/4 tsp. cayenne pepper
vinegar small clove garlic, smashed
1/4 c. olive oil ltsp. sugar
1/4 tsp. dry mustard salt and black pepper to taste

Wash lettuce leaves. Drain. Tear into pieces. Finely
chop desired amount of herbs. Mix all ingredients for dressing
and shake well. Place lettuce leaves in salad bowl and toss with
prepared dressing. Garnish with chopped herbs.

Christine Gutenberg

MUSHROOM SALAD

1 Ib. small white button salt to season
mushrooms black pepper to season

juice of 1 lemon nutmeg to season

1 1/2 tsp. parsley, finely French dressing (Vinaigrette)
chopped small sprig lemonthyme.

1 1/2 tsp. chives, finely chopped
chopped

French Dressing:

3 0Z. Olive oil salt
1 oz. white vinegar black pepper

Wash mushrooms well. Slice them thinly. Season mush-
rooms with salt, pepper and nutmeg. Toss in French Dressing,
add the lemon juice and allowto marinate for a while. Serve ina
salad bowl garnished with the chopped herbs.

Christine Gutenberg

441-9 -9- Lumby, B. C.