Last Minute Salad

Name: Last Minute Salad
Ingredients: lettuce cups; tomato wedges; sliced avocados; pineapple cubes; orange juice; lemon juice; paprika; mayonnaise

From Cook book (Relief Society, Houston, 1963), 1963

Chill and serve on lettuce.

Presented as published in 1963. 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

2220Calories

15 gProtein

109 gCarbs

200 gFat

Full nutrition (34 nutrients)

Calories2220 kcal

Protein15 g

Carbohydrates109 g

Fiber22 g

Sugars58 g

Total Fat200 g

Saturated Fat31 g

Monounsaturated Fat59 g

Polyunsaturated Fat103 g

Omega-312 g

Cholesterol93 mg

Sodium1472 mg

Potassium2998 mg

Calcium172 mg

Iron3.9 mg

Magnesium178 mg

Phosphorus353 mg

Zinc3.1 mg

Copper1.1 mg

Manganese3 mg

Vitamin D0.4 mcg

Vitamin C334 mg

Vitamin A216 mcg

Vitamin E14 mg

Vitamin K475 mcg

Vitamin B61.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.4 mg

Folate387 mcg

Choline149 mg

Caffeine0 mg

Water1295 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 5. The excerpt below is the record exactly as published.

LAST MINUTE SALAD Avis Perisho Arrange lettuce cups, tomato wedges, sliced avocados, pineapple cubes. Dressing (Place in a separate bowl) Mix orange juice, lemon juice, and paprika in mayonnaise

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