Macédoine Salad

Ingredients

• a can of mixed vegetables
• six tablespoonfuls of olive oil
• two of vinegar
• a teaspoonful of salt
• one-fourth of a teaspoonful of pepper

Method

1. 1

   Drain the canned vegetables and rinse with cold water.

2. 2

   Mix the oil, vinegar, salt, and pepper, then add to the vegetables and mix thoroughly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 226. The excerpt below is the record exactly as published.

Mac6doine Salad. This is easily made, only a can of mixed vegetables, six table-spoonfuls of olive oil, two of vinegar, a tea- spoonful of salt, and one-fourth of a teaspoonful of pep- per being used. Turn the vegetables from the can into a strainer, and after pouring cold water over them, put^ them into a salad bowl. Mix the oil, vinegar, salt, and pepper, and add to the vegetables, mixing all very thoroughly. Or, instead of the can of vegetables, use a gill each of carrot, turnip, Lima beans, green peas, and cauliflower. All except the peas should be cut into small, pretty shapes. * Potato Salad. In no other salad is there such an opportunity for variety of combinations. The salad, though, of course, to be served cold, is always better for being made of hot potatoes. New potatoes — and when these are not in season, German potatoes — are best. A ripe, mealy potato breaks into crumbs, and spoils the appearance of the dish. Of course, it is not always convenient to obtain either new or German potatoes. In that case boil the potatoes a little less time than for most other purposes, — say twenty-five minutes, instead of thirty. Cold potatoes may be used. Here are a few combina- tions, and the housekeeper may enlarge upon them to any extent she pleases. Cut one quart of boiled potatoes into small cubes. Add to them one teaspoonful of chopped parsley, and 434 MISS PARLOA'S KITCHEN COMPANION. a dressing made with three table-spoonfuls of vinegar, six of oil, three of hot water or stock, one level table- spoonful of salt, one-third of a teaspoonful of pepper, and one teaspoonful of onion juice. Mix this lightly with the potatoes, and set away in a cold place for an hour or more. Sprinkle a teaspoonful of salt

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