Orange Salad

Ingredients

• Slice four peeled oranges
• three or four tablespoonfuls of olive oil
• one tablespoonful of lemon juice
• one cupful of nut meats
• one tablespoonful of oil
• a dash of salt
• one-half tablespoonful of lemon juice

Method

1. 1

   Slice four peeled oranges lengthwise, dress with three or four tablespoonfuls of olive oil and one tablespoonful of lemon juice.

2. 2

   Arrange slices in a mound upon a layer of lettuce leaves.

3. 3

   Dress one cupful of nut meats with one tablespoonful of oil, a dash of salt and one-half tablespoonful of lemon juice and dispose upon the center of the mound.

4. 4

   Toss together before serving.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 332. The excerpt below is the record exactly as published.

ORANGE SALAD. Slice four peeled oranges lengthwise, dress with three or four table- spoonfuls of olive oil and one tablespoonful of lemon juice. Arrange slices in a mound upon a layer of lettuce leaves. Dress one cupful of nut meats with one tablespoonful of oil, a dash of salt and one-half table- spoonful of lemon juic

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