Celery, Apple and Green Pepper Salad

Ingredients

• 2 stalks celery
• 1 green pepper
• 2 apples
• 1/2 c nut meats
• Salad Dressing

Method

1. 1

   Cut 2 stalks celery into 1/2 inch cubes, scald 1 green pepper from which the veins and seeds have been removed, drain and cut into fine shreds.

2. 2

   Pare 2 apples and cut into cubes.

3. 3

   Chop 1/2 cup nut meats.

4. 4

   Toss all together with 2 forks, cover with Salad Dressing and serve on lettuce leaf.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 91. The excerpt below is the record exactly as published.

GREEN PEPPER SALAD SPANISH SOUFFLE — SABYON SAUCE Ham and Eggs a la Burg Parboil i slice of ham 10 m, and pan broil ; remove to a platter and cut into pieces for serving. To the fat in the pan add i T flour, mix well and add i c milk. Stir and cook until creamy. Break 4 eggs, one at a time, into a wet saucer, and care- fully slip into the hot cream, sprinkle with paprika, cover and cook until the eggs are set; remove each egg with a skimmer, arrange on the pieces of ham, and pour the sauce over all. Scalloped Rice and Tomatoes Arrange alternate layers of boiled rice and tomatoes in a baking dish; season with salt and pepper, cover with but- tered crumbs and bake until well heated throughout and the crumbs are browned. Celery, Apple and Green Pepper Salad Cut 2 stalks celery into 1/2 inch cubes, scald i green pepper from which the veins and seeds have been removed, drain and cut into fine shreds. Pare 2 apples and cut into cubes. Chop J^ c nut meats. Toss all together with 2 forks, cover with Salad Dressing

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