Cut the cabbage in the manner just explained, 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.

51. WINTER SALAD.--A salad made entirely of winter vegetables may be
prepared when there are no fresh vegetables in supply. If any of the
vegetables are left over, the others may be prepared to use with the
left-over ones. A good plan to follow when carrots, turnips, or potatoes
are being prepared for a meal is to cook more than is necessary for the
one meal and then set aside part of them for a salad to be served at
another meal.

WINTER SALAD
(Sufficient to Serve Six)

1 c. turnips, diced
1 c. carrots, diced
1 c. potatoes, diced
1 Tb. chopped onion
French dressing
Lettuce
Salad dressing

Cook turnips, carrots, and potatoes whole in boiling water until tender
enough to be pierced with a fork. If they have not been peeled before
cooking, peel and cut into small dice. Mix, add the onion, marinate with
French dressing, and allow to stand for a short time. Garnish salad
plates with lettuce leaves, pile the salad on the lettuce, and serve