Demostration Outline

Salads are the perfect summer food, especially easy and quick to prepare ones like these.

This salad is unusual but very tasty. You can use fresh (cooked) asparagus instead of canned if you prefer, but canned is easier.

Asparagus and Onion Salad

3 15-ounce cans green asparagus spears, large or mammoth size

1 sweet onion, chopped

1 cup French dressing

Drain asparagus and place in baking dish or casserole. Add onion and pour on dressing. Chill for several hours in the refrigerator before serving.

2

Tiny Beets With Sour Cream Dressing

To prepare salad dressing; mix thoroughly:

1/2 pint sour cream

1 teaspoon dry mustard

2 tablespoons wine vinegar

salt to taste (opt.)

Add to dressing, 1 1-pound can tiny whole beets, drained. Toss until beets are well coated with dressing. Chill for a couple of hours before serving.

3

Grapefruit and Avocado Salad

1 large ripe avocado, peeled and sliced into wedges

1 grapefruit, peeled and sectioned, or 1 can drained grapefruit sections

2 medium-sized stalks Belgian endive, coarsely chopped

Combine all ingredients and toss with French dressing.

This salad can be prepared and refrigerated hours ahead of meal time and will not wilt. Retoss salad just before serving.

4



Blue Cheese Slaw

6 c. shredded red and white cabbage

2 tbsp. chopped green onion

1 cup crumbled blue cheese

1/2 cup sour cream

2 tbsp. light cream

1 tbsp/ lemon juice

1/2 tsp. sugar

dash of salt

Combine the cabbage and onion in a large bowl and chill thoroughly.

Mix the remaining ingredients in a small bowl thoroughly and add to the cabbage just before serving. Toss lightly.

5

fresh vegetables

Spaghetti

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