An added pleasure of this salad lunch is that you can mix your own. Take a large tray and line it with grape leaves or large flat leaves of leaf lettuce. In the center place a shallow dish piled high with heart leaves of lettuce, watercress and spikes of French endive. Around this dish, on the grape leaves, arrange fruits according to your liking, such as:
Ingredients
Crescents of peeled cantaloupe
Crescents of peeled honeydew
Bartlett pears, unpeeled, cut in eighths
Clusters of stemmed seedless grapes
Half-rounds of fresh pineapple
Bananas split and quartered
Pitted bing cherries
Mounds of strawberries or raspberries
Sections of orange
Sections of grapefruit
Sprigs of lemon mint
*Celery Seed Dressing
*Honey-Cream Dressing
Mayonnaise and whipped cream, half and half
Preparation
Decorate the tray with sprigs of lemon mint. Flank in with bowls of the various dressings. Let each guest compile a salad with dressing of his own choosing. With this you might serve date-nut sandwiches filled with cream cheese, hot cheese or herb biscuits, Melba toast, buttered scones, garlic bread.
