Garden Salad Bowls

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Spicy red beets and crisp greens make picture-pretty individual salads


  • 2 qts. mixed greens (leaf lettuce, romaine, escarole or tender beet greens)
  • ½ c. onion slices
  • ½ c. canned chick-peas, drained (optional)
  • 1 c. pickled beet slices, well drained
  • Cottage Blue Cheese Dressing


  • Wash and drain greens well; break into bite-size pieces before measuring.
  • Toss together greens, onion slices and chick-peas; divide into 8 or 10 individual salad bowls. Top each bowl with about 4 beet slices and 2 tblsp. Cottage/Blue Cheese Dressing.