Essay About Onion Salad And Large Ripe Avocado

Demostration Outline
Salads are the perfect summer food, especially easy and quick to prepare ones like these.
This salad is unusual but very tasty. You can use fresh (cooked) asparagus instead of canned if you prefer, but canned is easier.
Asparagus and Onion Salad
3 15-ounce cans green asparagus spears, large or mammoth size
1 sweet onion, chopped
1 cup French dressing
Drain asparagus and place in baking dish or casserole. Add onion and pour on dressing. Chill for several hours in the refrigerator before serving.
Tiny Beets With Sour Cream Dressing
To prepare salad dressing; mix thoroughly:
1/2 pint sour cream
1 teaspoon dry mustard
2 tablespoons wine vinegar
salt to taste (opt.)
Add to dressing, 1 1-pound can tiny whole beets, drained. Toss until beets are well coated with dressing. Chill for a couple of hours before serving.
Grapefruit and Avocado Salad
1 large ripe avocado, peeled and sliced into wedges
1 grapefruit, peeled and sectioned, or 1 can drained grapefruit sections
2 medium-sized stalks Belgian endive, coarsely chopped
Combine all ingredients and toss with French dressing.
This salad can be prepared and refrigerated hours ahead of meal time and will not wilt. Retoss salad just before serving.
Blue Cheese Slaw
6 c. shredded red and white cabbage
2 tbsp. chopped green onion
1 cup crumbled blue cheese
1/2 cup sour cream
2 tbsp. light cream
1 tbsp/ lemon juice
1/2 tsp. sugar
dash of salt
Combine the cabbage and onion in a large bowl and chill thoroughly.
Mix the remaining ingredients in a small bowl thoroughly and add to the cabbage just before serving. Toss lightly.
fresh vegetables
Spaghetti