Cardinal Salad

Ingredients

• 2 large beets
• 2 tablespoons vinegar from beets
• 1/2 cup wax beans
• 1/2 cup peas
• 1/4 cup asparagus tips
• Lettuce
• Radishes for a garnish

Method

1. 1

   Boil beets until tender, slice, cover with vinegar and let stand until the following day.

2. 2

   Drain off the vinegar and use it in making the mayonnaise.

3. 3

   Arrange white wax beans, peas, asparagus tips and red mayonnaise in little rose-like nests of lettuce leaves, and garnish with red radishes.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 48. The excerpt below is the record exactly as published.

CARDINAL SALAD 2 large beets Mayonnaise made with vinegar 2 tablespoons vinegar from beets Yi cup wax beans Lettuce Yz cup peas Radishes for a garnish ^ cup asparagus tips B

Cook this with the app: pantry check, scaling, and the assistant.