Salad #16 - Carrot & cabbage salad

1 medium-sized carrot

2 cupfuls cabbage

1/2 cupful roasted peanuts

French or Cream Salad Dressing

Clean and scrape the carrot. Wash the cabbage. Put the carrot (uncooked), cabbage, and peanuts through

the food chopper. Mix with French or Cream Salad Dressing. Add more seasoning if necessary. Serve at once.

Salad #14 - Caesar salad

2 heads romaine lettuce

2 cups diced firm white bread, preferably homemade 

3/4cup olive oil

3 garlic cloves, crushed 

1 tsp. salt 

12 to 15 oil-packed flat anchovy fillets, rinsed, patted dry and finely cut

2 tbsp. fresh lemon juice 

1 egg, raw, or coddled for 1 minute

1 tsp.freshly ground pepper

125 to 175mi freshly grated Parmesan cheese

Wash the romaine thoroughly and dry it well. Wrap it in a tea towel or paper towels, and refrigerate until you are ready to serve the salad. Saute the diced bread in Y4 cup [50 ml.] of the olive oil with the garlic cloves. Shake the pan well and cook over medium heat until the croutons are delicately browned and

crisp. Add additional oil if necessary. Remove the garlic and drain the croutons on absorbent paper.

In a chilled salad bowl, break the greens into bite-sized pieces. Add the remaining Y2 cup [125 ml.] of olive oil and toss well so that each leaf is coated. Add the croutons, salt, anchovies, pepper and lemon juice. Break the egg into the bowl. Toss again and add the grated Parmesan cheese. 

JAMES BEARD'S AMERICAN COOKERY 

salad #13 - Cabbage salad

1 cup cabbage

1 cup celery

1 pimiento or green pepper

1/2 teaspoon. salt

2 Tablespoon. vinegar

Lettuce

Salad dressing

Select a firm head of cabbage, pull off the outside leaves, and wash. Cut the head in half down through the

heart and root and cut each half into quarters. Cut the celery into thin pieces across the stem, and dice the

green pepper or pimiento or both into very small dice. Measure each of these, combine them, season with the salt and vinegar, and just before serving drain carefully. Serve on lettuce with any desired salad

dressing. Sufficient to Serve Four.

Salad #12 - Mix vegetable salad

1 cup finely cut red cabbage

1 cup cold boiled beets

1 cup cold boiled carrots

1 cup cold boiled potatoes

1 cup chopped celery

1/2 cup pimentoes

1 head lettuce 

1 cup French dressing

Soak cabbage in cold water 1 hour; drain and add beets, carrots and potatoes cut into small pieces; add

celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of

pimento and serve with French dressing, to which may be added one teaspoon onion juice.

Salad #11 - Lobster salad

2 c. lobster meat

1 c. diced celery

French dressing

Lettuce

Mayonnaise

1 hard-cooked egg

Chill lobster meat and add the diced celery. Marinate with French dressing, and allow this mixture to stand

for 1/2 hour or so before serving. Keep as cold as possible. Drain off the French dressing and heap the salad

mixture on garnished salad plates or in a salad bowl garnished with lettuce. Pour mayonnaise dressing over

the top, garnish with slices of hard-cooked egg, and serve. Sufficient to Serve Six.

Salad #10 - Beet salad 2

Chop equal parts of boiled beets and fresh young cabbage. Mix thoroughly, add salt to taste, a few

tablespoonfuls of sugar, and cover with diluted lemon juice. Equal quantities of cold boiled beets and cold

boiled potatoes, chopped fine, thoroughly mixed, and served with a dressing of lemon juice and whipped

cream, make a palatable salad.

Salad #9 - Beet salad

Cold boiled or baked beets, chopped quite fine, but not minced, make a nice salad when served with a

dressing of lemon juice and whipped cream in the proportion of three tablespoonfuls of lemon juice to one

half cup of whipped cream, and salt if desired.

Salad #8 - String bean salad

String and remove the ends from one quart of beans. Cut into short lengths. Cover with boiling water, add

one level tablespoon of wilt and cook until tender, but not soft. Drain and save one cup of the liquor. Cream

one tablespoon of flour with two tablespoons of butter. Pour the liquid over the flour and butter, stirring constantly. Cook this sauce for five minutes, remove from stove and stir in two tablespoons of strained lemon juice. Pour this over the beans and serve.

Salad #7 - Asparagus Salad

Lettuce
1 pimiento
1 can asparagus
Salad dressing

Garnish salad plates with the lettuce. Place the asparagus tips in an orderly pile on the lettuce leaf. Cut a
thin strip of the pimiento, and place this across the tips in the center. Just before serving, pour a spoonful or
two of any desired salad dressing over this or place the salad on the table and serve the dressing, allowing
each person to take what is desired.  Sufficient to Serve Five.

Salad #6 - Mixed fruit salad

Take sweet, ripe oranges, apples, bananas, and grapes. Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices. Wash and dry the grapes, and remove from stalks. Skin and slice the bananas. Put the prepared fruit into a glass dish in alternate layers. Squeeze the juice from 2 sweet oranges and pour over the salad. Any other fresh fruit in season may be used for this salad. Castor sugar may be sprinkled over if desired, and cream used in place of the juice. Grated nuts are also a welcome addition.

Salad #5 - Apple & Fennel Salad

   5      ounces        Fresh Spinach

   1      each          Small Fennel Head -- sliced

   2      each          Medium Granny Smith Apples

   1      each          Small Red Onion -- sliced

The Granny Smith apples should be peeled and cubed. Kuwait has been

liberated. Thoroughly wash spinach, removing fibrous stems. Dry and

place in salad bowl. Add fennel, apples and onions. Toss with Celery

Seed Dressing. Trim with fennel tops. 6 servings. 

Salad #4 - Tomato Salad

Six tomatoes, one-half cup of mayonnaise dressing, the crisp part of one head of lettuce. Peel the tomatoes

and put them on the ice until they are very cold; make the mayonnaise and stand it on the ice until wanted;

wash and dry the lettuce. When ready to serve, cut the tomatoes in halves, make twelve little nests with two

or three salad leaves each, arrange on the dish, place half a tomato in each nest, put a tablespoonful of

mayonnaise on each tomato and serve

immediately.

Salad #3 - Onion Salad

3 onions

French dressing

Parsley

Lettuce

Peel the onions and slice them into thin slices. Chop the parsley and add it to 1 or 2 tablespoonfuls of

French dressing. Use comparatively coarse leaves of lettuce and shred them. Arrange the slices of onion on

a bed of the shredded lettuce, pour the French dressing with the parsley over all, and serve. Sufficient to

Serve Six.

Salad #2 - Cucumber Salad

3 medium-sized cucumbers

1 c. diced tomato

1/2 c. diced celery

Salad dressing

Lettuce

1 pimiento

Peel the cucumbers, cut them into halves, and with a small spoon scoop out the cucumbers in chunks, so

that a boat-shaped piece of cucumber that is about 1/4 inch thick remains. Dice the pieces of cucumber

which have been scooped from the center, and place the cucumber shells in ice water so as to make them

crisp. Mix the diced tomato, celery, and cucumber together, and just before serving drain them carefully so

that no liquid remains. Mix with salad dressing, wipe the cucumber shells dry, fill them with the salad

mixture, and place on salad plates garnished with lettuce leaves. Cut the pimiento into thin strips, and place

three or four strips diagonally across the cucumber. Sufficient to Serve Six

Salad #1 - Arugula, Fennel, and Orange Salad

1 tablespoon honey

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup olive oil

1 bunch arugula

2 orange, peeled and segmented

1 bulb fennel bulb, thinly sliced

2 tablespoons sliced black olives

1. Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.

1. Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.