Japanese Salad

Ingredients

• boiled rice
• grated onion
• French dressing
• box of sardines
• crisp lettuce leaves
• raw beet

Method

1. 1

   Mix 1 cup of boiled rice with 1 grated onion, and pour over while hot French dressing.

2. 2

   Stand aside to cool.

3. 3

   Garnish the dish with crisp lettuce leaves.

4. 4

   Press into the rice 1 box of sardines, carefully drained from the oil; or 2 marine herrings, the backbone removed and the flesh cut into strips.

5. 5

   Baste the rice and lettuce with salad dressing.

6. 6

   Dust with chopped parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 319. The excerpt below is the record exactly as published.

JAPANESE SALAD.— Mix 1 cup of boiled rice with 1 grated onion, and pour over while hot French dressing. Stand aside to cool. This salad is never served ice cold. Garnish the dish with the crisp lettuce leaves. Turn the rice in the center. Press into the rice 1 box of sardines, carefully drained from the oil; or 2 COOK COUNTY COOK BOOK 465 marine herrings, the backbone removed and the flesh of the fish cut into strips. Baste the rice and lettuce with salad dressing. Dusit with chopped parsley and send at once to the table. In the spring the Japanese garnish this with chopped chives, in the winter with shreds of raw beet

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