Tomato and Watercress Salad

Peel and chill large tomatoes, cut in slices one-third inch thick, and slices in strips one-third inch wide.

Peel and chill large tomatoes, cut in slices one-third inch thick, and slices in strips one-third inch wide. Arrange on a flat dish to represent lattice work, and fill in the spaces with watercress. Serve with French Dressing.

Ingredients

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  • large tomatoes
  • watercress
  • French Dressing

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Instructions

  1. 1

    Peel and chill large tomatoes, cut in slices one-third inch thick, and slices in strips one-third inch wide.

  2. 2

    Arrange on a flat dish to represent lattice work, and fill in the spaces with watercress.

  3. 3

    Serve with French Dressing.

Sources & Citations

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Recipe by fannie-farmer from The Boston Cooking-School Cook Book , Chapter 21 (1896)