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| ae British Columbia Women’s Institutes

FRUIT SALAD

4 unpeeled apples 1 cup chopped celery
1 can pineapple chunks drained 1 cup of the boiled dressing
Y cup walnuts chopped

PINEAPPLE CREAM SALAD

Set one lemon jello till thick, then fold in 1 cup cottage cheese and 1 cup
crushed pineapple. Chill till firm. ‘Turn on lettuce leaves and serve with
finely grated carrot mounds garnished with dressing.

SUNSHINE SALAD

1 cup shredded cabbage 2 tbsp lemon juice
1 cup grated carrots 3 tbsp orange juice
1 cup chopped apples 2 tsp sugar

1 tsp minced onion or green pepper VY tsp salt

Mix together shredded cabbage, grated carrots, chopped apples and minced
onion or green pepper.

Place in a bowl and chill in refrigerator. Mix together salt, sugar and
fruit juices. Pour over the salad ingredients and serve. Serves about 6.

APPLE JUICE SALAD

Soften 1 envelope of gelatine in 1 cup apple juice. Bring 11% cups of
apple juice to a boil. Add to softened gelatine, chill until it begins to set.
Stir in:

1 cup diced celery 1 cup diced apples, unpeeled

Y% cup chopped nuts 1 Avocado, diced
Place in ring mold until set. Serve with salad dressing that has been diluted
with apple juice.

LEMON COTTAGE CHEESE SALAD
1 pkg lemon jello dissolved in % cup 1 cup chopped celery

boiling water Y% cup walnuts
1 carton cottage cheese 34 cup mayonnaise
1 can crushed pineapple Y% cup canned milk

Mix all ingredients together and let set in cake pan in refrigerator.

AMBROSIA SALAD

1 cup pineapple cut up (drained) 1 cup baby marshmallows
1 cup Japanese oranges (drained) 1 cup sour cream
1 cup coconut

Combine all and chill overnight.