Evening Republican, Volume 18, Number 205, Rensselaer, Jasper County, 31 August 1914 — Salada a la Creole. [ARTICLE]

Salada a la Creole.

Two solid, two sweet green pepjiers.or one green and one yellow Spanish onion and plain with crisp tended lettuce. Iryou cannot get the yellow peppers see it you cannot get yellow (large) tomatoes in order to get a genuine Spanish combination of colors. Slice the vegetables nice and thin, throwing the onion and pepper In ice water for half an hour. Drain and arrange In alternate layers -on the bed of lettuce. Sprinkle a few chopped, pickled nasturtiums or a chopped truffle over the whole and do not add the dressing until salad is served.