My Green Salad

Name: My Green Salad
Ingredients: bibb lettuce; 1 cup olive oil; 4 cup vinegar; 1 bud garlic, crushed; 1 teaspoon sugar; lf teaspoon freshly ground black pepper; 14 teaspoon paprika; 14 teaspoon mustard; 1 teaspoon salt; 1 teaspoon herb salt

From A lady of good taste, 1954

Do not add more dressing until the leaves show a lack of it.

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

104Calories

7 gProtein

18 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories104 kcal

Protein7.3 g

Carbohydrates18 g

Fiber6.2 g

Sugars9 g

Total Fat1.3 g

Saturated Fat34 g

Monounsaturated Fat151 g

Polyunsaturated Fat20 g

Omega-31.4 g

Cholesterol0 mg

Sodium4708 mg

Potassium1223 mg

Calcium189 mg

Iron6.5 mg

Magnesium69 mg

Phosphorus172 mg

Zinc1.1 mg

Copper0.1 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A844 mcg

Vitamin E1.1 mg

Vitamin K512 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.9 mg

Folate366 mcg

Choline42 mg

Caffeine0 mg

Water539 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 24. The excerpt below is the record exactly as published.

My Green Salad (M.R.B.) bibb lettuce French dressing: smallest spinach leaves 1 cup olive oil (stemmed) 4 cup vinegar chives cut fine with scissors (part Tokay wine let sour and part tarragon vinegar) 1 bud garlic, crushed 1 teaspoon sugar lf teaspoon freshly ground black pepper 14 teaspoon paprika 14 teaspoon mustard few grains curry powder few grains white pepper 1 teaspoon salt 1 teaspoon herb salt

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