Harvester Salad

Name: Harvester Salad
Ingredients: 2 cups red apples (cored and diced); 1.5 cups dates (chopped); 0.5 cup mayonnaise; 3 tablespoons lemon juice; Dash of salt; 1.5 cups celery (diced)

From Quaker recipes, 1954

Yield: 6 servings.

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1691Calories

8 gProtein

242 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories1691 kcal

Protein8.4 g

Carbohydrates242 g

Fiber27 g

Sugars196 g

Total Fat85 g

Saturated Fat13 g

Monounsaturated Fat19 g

Polyunsaturated Fat49 g

Omega-35.9 g

Cholesterol46 mg

Sodium885 mg

Potassium2434 mg

Calcium204 mg

Iron2.5 mg

Magnesium140 mg

Phosphorus245 mg

Zinc1.1 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D0.2 mcg

Vitamin C19 mg

Vitamin A18 mcg

Vitamin E3.8 mg

Vitamin K186 mcg

Vitamin B60.6 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.2 mg

Folate57 mcg

Choline54 mg

Caffeine0 mg

Water668 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 54. The excerpt below is the record exactly as published.

HARVESTER SALAD 142 cups red apples (cored 1% cups dates (chopped) and diced) 34 cup mayonnaise _3 tablespoons lemon juice Dash of salt 142 cups celery (diced)

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