Magenta Salad. Recipe
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Instructions
- Two bunches of cress, one large red beet, eight radishes, one-half pint mayonnaise dressing, one tablespoon beet juice.
- Wash and arrange the cress on a salad dish.
- Boil the beet and cut it into fancy shapes, cut the radishes into four or six pieces.
- Add enough beet juice to color the mayonnaise dressing.
- Put tablespoons of it on the cress, and cover the top with the beet and radishes, arranging the latter with the red side up.
- The beet juice for coloring may be obtained by chopping the blood beet fine, and boiling it with a little water until the juice is extracted.
- Strain and boil down.
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