Nut and Celery Salad

Ingredients

• celery
• walnuts
• one-half teaspoon salt
• three tablespoons olive oil
• one tablespoon vinegar

Method

1. 1

   Cut celery and walnuts into dice shapes, using half as many nuts as celery.

2. 2

   Serve on lettuce leaves with French dressing made from salt, olive oil, and vinegar.

Nutrition per serving

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 49. The excerpt below is the record exactly as published.

NUT AND CELERY SALAD. H. G. Stoddard, Tropico, Cal.— Cut celery and wal- nuts into dice shapes, using one-half as many nuts as celery. Serve on lettuce leaves with French dressing, consisting of one-half tea- spoon salt, three tablespoons olive oil," one tablespoon vinegar. NO. 47. OLIVE AND MUSHROOM SAL.\D. Mrs. Edith Rhind, Brookdale avenue, Red- lands— One-half pint ripe olives, pitted and chopped fine; one-half pint best canned French mushrooms, chopped fine; these, together with one tablespoonful mayonnaise dressing; heap on small crisp lettuce leaves, then put one teaspoonful of dressing on each portion. This amount will make four portions. NO. 48. ORANGE SALAD. Mrs. E. A. Pal- lah, Santa Ana — Peel oranges, slice thin across fruit, lay slices on plates (individuals;) whip one-half cup thick sour cream; add two table- spoons lemon juice, two tablespoons sugar. Drop spoonful on each slice. NO. 49. OYSTER AND APPLE SALAD. Grace A. Huntley, Station A, Pasadena, Cal.— Four lettuce leaves, small piece onion and parsley, four apples, one can cove oysters. Chop lettuce, onion and parsley fine. Add oysters and chop. Pare, core and cut the apples into dice. Mix with oysters, and serve on lettuce leaves with mayonnaise dress- ing. Drop five or six oysters over salad. NO. 50. PEACH AND ALMOND SALAD. Mrs. F. Benkert, 2180 West Adams street.- Blanch and cut almonds in thin slices, use one-fifth as much in bulk of sliced almonds as of finely-sliced peaches. Serve on lettuce leaves with a fruit salad dressing made by boiling one cup of sugar with one-half cup of water for five minutes, then 'pouring on the well-beaten yolks of three eggs. Return to the fire in double boiler and cook, stirring constantly until it thickens; cool and ada the juice of two lemons. NO. 51. PEAR SALAD. Mrs. A. J. West, 1514 New Hampshire street— Take large-sized pears, peel and cut in halves. Place each half on a plate on which is a lettuce leaf. Chop hickory nuts and cut celery in small pieces; mix together with mayonnaise and put over pears, with dressing on top. NO. 52. PINEAPPLE SALAD. Miss Clara Evans McLeod, 184 East Arlington avenue, Riverside, Cal.— One can of best sliced pine- apple (or equal quantity of fresh pineapple sliced and well sugared, and allowed to stand two hours;) two small oranges, three table- spoons chopped walnuts

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