Reference > Farmer's Cookbook > SALADS AND SALAD DRESSINGS > Salad Chiffonade
  Tomato and Cucumber Salad Wiersbick’s Salad  
CONTENTS · BIBLIOGRAPHIC RECORD

Salad Chiffonade

Cook two green peppers in boiling water to which one-fourth teaspoon soda has been added one minute; cool, and shred. Shred one head of romaine, remove pulp from one large grape fruit, and cut three small ripe tomatoes in quarters lengthwise. Arrange in salad dish and serve with French Dressing.


CONTENTS · BIBLIOGRAPHIC RECORD
  Tomato and Cucumber Salad Wiersbick’s Salad  
 
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