Salads Supreme

                          ASPARAGUS SALAD

6 leaves of head lettuce
18 stalks cooked asparagus
6 green peppers,cut
1 cup cooked sliced carrots
1/4 cup diced celery
1 teaspoon salt
1 cup mayonnaise
vetsin to taste


  arrange lettuce on a salad plate.place sparagus tip on lettuce leaves.mix the pepper,cooked
carrots,celery,salt and mayonnaise.Sorround the asparagus tips with the mixture.Sprinkle
paprika on top and serve.




                    COLESLAW

1/2 medium head of cabbage
1 cup mayonnaise
1/4 teaspoon salt
tomato wedges


    cone and shred cabbage very fine.Crisp in bowl with ice cubes for 10 minutes.Drain on 2 clean
dry towels.add salt and just ehough mayonnaise to moisten.Toss with a fork and garnish with olives.







                      EGG RICE SALAD

1/4 cup minced green onions
6 hard-cooked eggs,chopped
1 cup diced celery
1/4 cup diced cucumber pickles
2 cups cold cooked rice
3/4 cup mayonnaise
salt and vetsin to taste

  Combine onions,eggs,celery,pickles,rice,mayonnaise,salt and vetsin.Chill.Serve on crisp lettuce,garnished with salad greens,tomato wedges and radish roses.
Stuffed olives may be used in place of cucumber pickles.Makes 6 servings.




                       POTATO SALAD

5 medium pared,cooked potatoes
1 teaspoon salt
2 tablespoons chopped green onion
2 tablespoons chopped pimiento
3 hard-cooked eggs
1 1/4 cups mayonnaise
1/4 cup diced celery


  Dice potatoes and sprinkle with the salt.Add remaining ingredients and mix gently.Season to taste with salt and vetsin, chill two hours.Makes 8 servings.





                     MACARONI SALAD

2 cups cooked macaroni
1 cup chopped celery
6 sweet pickles,chopped
1 green pepper,chopped
3 pimientos,chopped
1 cup cheddar cheese,cubed
1/2 cup cooked peas
mayonnaise
lettuce


Cook macaroni until tender in boiling salted water.Drain,cut in small pieces.
Measures macaroni after cooking.Add remainder of ingredients.combine lightly salad
dressing.serve on lettuce.