Combination Vegetable Salad

Ingredients

• two cupfuls of cold cooked asparagus tips
• two cupfuls of tiny whole new cooked potatoes
• a split clove of garlic
• 2 tablespoonfuls of vinegar
• 5 tablespoonfuls of olive oil
• 1/2 teaspoonful of salt
• 1/2 teaspoonful of paprika
• 1 cooked beet
• 1 hard cooked egg
• a few pecans

Method

1. 1

   Marinate asparagus and potatoes in French dressing.

2. 2

   Drain and arrange in layers in a salad bowl rubbed with garlic.

3. 3

   Between each layer add slices of cooked young turnips, carrots, radishes, diced celery, and sliced spring onions.

4. 4

   Serve with Chiffonade dressing.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 22. The excerpt below is the record exactly as published.

Combination Vegetable Salad. Marinate in French dressing two cupfuls each of cold cooked asparagus tips and tiny whole new cooked potatoes. Drain and arrange in layers in a Salad bowl — 67 — which has been rubbed with a split clove of garlic. Be- tween each layer add a few slices of cooked young turnips, cooked young carrots, peeled and sliced radishes, diced celery, and sliced spring onions. Serve with the following Chiff onade dressing : Mix 2 tablespoonfuls of vinegar with 5 tablespoon- fuls of olive oil and half a teaspoonful each of salt and paprika, beat together, and add 1 cooked beet, 1 hard cooked egg and a few pecans

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