BERMUDA SALAD BOWL
1940 Cook Book
Turning the clock back finding
wonderful recipes to bring up
Ingredients and directions are found
in the writing of each recipe.
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Slice thinly crosswise.
Slice 1/2 a Bermuda onion and separate into rings.
Add 1/4c sliced stuffed olives.
Marinate in 2/3 c French dressing 30 minutes.
1/2 c crumbled Roquefort cheese.
Toss lightly. Serve from bowl, pass dressing.