Salad bouquets^

Yield: 1 servings

Measure Ingredient
1 large Green pepper
\N \N Boiling water
\N \N Ice water
\N \N Romaine, center leaves
1 \N Head blanched endive
1 small Head Boston lettuce
½ bunch Watercress
\N \N French dressing
1 tablespoon Chives, chopped

Slice off stem of pepper; remove seeds. Pour boiling water over pepper; let stand 3 minutes; plunge into ice water. Cut into ¼" rings with sharp knife. Put an endive leaf on top of 2 romaine leaves; next put on a curly leaf of lettuce, then a spray of watercress. Hold firmly and slip a ring of pepper over stems, making a bouquet. Put each portion on a salad plate; pour over dressing; sprinkle with chives. Pretty fancy! Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95

Submitted By CAROLYN SHAW On 06-12-95

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