Boiled salad dressing
1 c. diced celery
Lettuce

Drain canned peas as dry as possible and mix with the diced celery. Just
before serving, add the salad dressing and mix thoroughly. Serve on
salad plates garnished with lettuce.

60. TOMATO SALAD.--Fresh tomatoes make a delightful salad because of
their appetizing appearance and color. In fact, when they are placed on
a bed of green garnish, nothing can be more delightful. Tomatoes may be
served whole on a lettuce leaf or they may be sliced. Then, again, as
shown in Fig. 6, they may be cut from the center into sections that are
allowed to fall part way open. In any of these forms, they may be served
with French dressing, mayonnaise, or any cooked salad dressing.
[Illustration: FIG. 6]

[Illustration: FIG. 7] 61. STUFFED-TOMATO SALAD.--An attractive salad in
which vegetables of almost any kind, fresh or canned, may be used to
advantage is the stuffed-tomato salad shown in Fig. 7. Medium-sized,
well-ripened tomatoes are best to select. The vegetables that may be
used for the stuffing are celery, radishes, onions, cucumbers, cooked
asparagus, green peas, and string beans. Any one or any desirable
combination of these vegetables will make a satisfactory filling.

STUFFED-TOMATO SALAD
(Sufficient to Serve Six)

6 medium-sized tomatoes
French dressing