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 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

　　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.