CHICKEN AND NUT SALAD
Add a few pecans or English walnuts, cut coarsely, to chicken salad.
ALMOND SALAD
Stone and chop six olives. Add half a cupful of blanched and shredded almonds, and half a cupful of tender celery cut fine. Serve on lettuce leaves, with mayonnaise.
ASPARAGUS SALAD
Boil, drain, and cool the asparagus. Serve on lettuce leaves with French dressing, and garnish with slices of hard-boiled egg.
APPLE AND CRESS SALAD
Cut sour apples into dice. Mix with watercress, carefully picked over, and French dressing.
APRICOT SALAD
Chill the fruit, pare, stone, cut in halves, arrange on lettuce leaves, and pour over French dressing made with lemon-juice.
ASPARAGUS AND SALMON SALAD
Flake cold, boiled salmon, mix with cooked asparagus tips, and add a little finely cut celery. Mayonnaise.
