When ready to serve, sprinkle with French dressing and toss together.
=Easter Salad.= With the smooth sides of butter-hands roll Neufchatel cheese into small egg shapes.

Cut long radishes into straws and season with French dressing.

Scatter the straws in lettuce nests, arrange the eggs in the nests, sprinkle with dressing, and fleck with chopped parsley or paprica.
[Illustration: Easter Salad.] [Illustration: Country Salad.
(See page 87)] =Easter Salad, No.

2.= Arrange flat nests of shredded lettuce on individual plates.

Cut a five-cent Neufchatel cheese in three pieces; roll each piece into a ball and flatten to resemble the white of a poached egg, having the cheese about one-fourth an inch in thickness.