Tossed and Vegetable Salads

Italian Salad Bowl:

1 clove garlic

1 (2 oz) can anchovy fillets

1/4 cup olive oil

1 Tbsp tarragon vinegar

1 Tbsp fresh lemon juice

1 tsp dry mustard
1/2 tsp salt
Freshly ground pepper
1 Tbsp capers
2 large potatoes
Large can of green beans
Lettuce
1 or 2 tomatoes
Ripe olives

Peel garlic and mash with 2 anchovies. Add oil, vinegar, lemon juice, seasonings and capers. Let stand for 1 hour. Cook the potatoes in their jackets until tender; peel and dice. Drain beans, add potatoes and pour the dressing over them; toss to coat well and chill in refrigerator for at least 1 hour.  Just before serving, toss again. Garnish with a lettuce leaf, tomatoes which have been cut into wedges, ripe olives and remaining anchovies. Serves 4 to 6.

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Greek Salad

Cut 1 head of lettuce and the following vegetables until they're very fine;  3 peeled tomatoes, 4 green onions, 1 large cucumber, 2 green peppers, 1 bunch watercress.  Toss the mixture with 3 tablespoons vinetar, 1 teaspoon salt and 12 ripe olives.  Pour 1/3 cup olive oil over it; let stand for 15 minutes to ripen then serve. Serves 6.

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Oriental Grapefruit and Spinach Salad

10 ounces raw spinach, washed and drained
1 (4 oz) can sliced mushrooms, drained
1 (5 oz) can diced or sliced water chestnuts
2 grapefruit, sectioned and diced
1/4 cup salad oil
2 Tbsp vinegar
2 Tbsp grapefruit juice
1 Tbsp soy sauce
1/4 tsp Tabasco sauce
1/4 tsp salt
1/4 tsp dry mustard

Coarsely tear spinach into a large salad bowl. Add mushrooms, water chestnuts, and grapefruit.  Mix oil, vinegar, grapefruit juice, soy sauce, Tabasco salt and dry mustard. Toss with spinach mixture. Serves 6 to 8.

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Tossed Salad with Wine Dressing

1 head of lettuce, cut up
2 tomatoes, cut in eighths
1 stalk celery, cut in strips
3 carrots, cut in strips
2 green onions, cut in strips
1/2 peeled onion, sliced thin
Watercress
1/2 cup salad oil
2 Tbsp lemon juice
1 Tbsp sugar
1/2 tsp salt
1/8 tsp pepper
1/2 cup burgundy or claret

Combine lettuce, tomatoes, celery, carrots, onions, cucumber and watercress in a bowl. Mix salad oil through salad before bringing to the table.  Blend lemon juice, salt, pepper and wine in a small bowl at the table. Pour over salad; toss lightly.  Serves 6.