Combination Salad

Ingredients

• 3^ c cooked peas
• ^ c cooked kidney beans
• J^ c string beans
• % c celery, cut in small pieces
• % c nut meats
• 2 hard-cooked eggs
• Cover with Salad Dressing, L. 15

Method

1. 1

   Mix together peas, kidney beans, string beans, celery, nut meats, and hard-cooked eggs.

2. 2

   Cover with salad dressing and serve on lettuce leaf.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 48. The excerpt below is the record exactly as published.

COMBINATION SALAD WASHINGTON PIE Mock Pigeon Cut veal steak into strips 6 inches long and 3 inches wide. Cover with Dressing, L. 27, roll up and skewer into shape or tie with a string. Put in roasting pan, dredge pigeons with flour and sprinkle with dots of butter. Cover bottom of pan with hot water. Bake in moderate oven 45 m, or until meat is tender. Espagnole Sauce Into a saucepan place % c butter. When melted add i T each of finely chopped onion and carrot, small piece of bayleaf, sprig of thyme and sprig of parsley. Cook, stir- ring constantly, until all the ingredients are well browned, then add 4 T flour and brown ; add 2 c brown stock, salt and pepper to taste. If the stock is not available use hot water. Boil the sauce 5 m or longer, strain and serve. Combination Salad Mix together 3^ c cooked peas, ^ c cooked kidney beans, J^ c string beans, %. c celery, cut in small pieces, % c nut meats and 2 hard-cooked eggs. Cover with Salad Dressing, L. 15

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