Appetizer Salads

To make Tomato and Egg Appetizers:

Lettuce

Slices of large tomatoes

Slices of hard-boiled eggs

Stuffed green olives, sliced
1 (3 oz) pkg cream cheese
1 1/2 Tbsp French dressing

Arrange tomato slices on lettuce leaves on individual dishes. On each slice of tomato arrange 3 slices of hard boiled egg topped with olive slices.  Moisten cheese with French dressing.  Press mixture through a pastry tube around the edge of the tomatoes.

ITALIAN APPETIZER SALAD

On each serving dish arrange thin, unpeeled apple slices, strips of green pepper, a mound of cole slaw, a pimento, one or two sardines, stuffed pickled onions, black olives and stuffed olives.  Serve olive oil and wine vinegar in cruets to accompany the salad.

DICED CUCUMBER COCKTAIL

2 large cucumbers
1/4 cup ketchup
1/4 cup chili sauce
1 tsp Worcestershire sauce
Juice of 1/2 lemon
1 tsp prepared horseradish
Dash of Tabasco or cayenne
4 lettuce leaves

Chill cucumbers. Combine remaining ingredients except lettuce to make the sauce and chill. Just before serving, peel cucumbers; make lengthwise parallel grooves with tines of fork. Dice in 1/4 inch pieces. Place on lettuce leaves in cocktail glasses. Top with sauce.  Serves 4.

AVOCADO-OLIVE APPETIZER:

1 large, ripe avocado

1 cup highly seasoned French dressing

1/3 cup chopped olives

Peel avocado. Cut in two and remove seed. Cut in 1/4 inch lengthwise slices. Cover with French dressing and let stand in refrigerator for 30 minutes. Drain and reserve dessing for future salads (if you wish). Sprinkle with olives. Serves 4.

AVOCADO AND SHRIMP APPETIZER SALAD:

2 avocados

1/2 pound cooked, cleaned shrimp

Sauce:

1/2 cup mayonnaise

1/4 cup chili powder

1/4 tsp grated onion

1 Tbsp finely chopped green pepper

1 1/2 tsp Worcestershire sauce

1 Tbsp lemon juice

1/4 tsp salt

Dash of Tabasco sauce

Prepare sauce by combining all sauce ingredients. Chill until ready to serve. Cut avocados into halves, lengthwise and peel. Place each avocado half on a lettuce leaf. Place shrimp over the cut side of the avocado. Serve with the sauce. Serves 4.