Recipes > Salads > Marquise Salad

Marquise Salad


  • 3 firm tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped parsley
  • 2 tablespoons salad oil


Peel tomatoes and cut in half.

Mix onion and parsley, add oil; let stand two hours before using.

When ready to serve line salad bowl with lettuce, place tomatoes in it and on each half put 1 tablespoon onion and parsley mixture.

Pour on French dressing.

Everything should be ice cold.


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The New Dr. Price Cookbook (1921).

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