Red Bowl Salad

Name: Red Bowl Salad
Ingredients: Select firm tomatoes.; Cut and scoop out all seeds and pulp.; banana; orange; pineapple; Put mayonnaise or your favorite dressing over spread.

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

Presented as published in 1957. 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

191Calories

3 gProtein

49 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories191 kcal

Protein2.9 g

Carbohydrates49 g

Fiber6.7 g

Sugars30 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium17 mg

Potassium728 mg

Calcium83 mg

Iron0.9 mg

Magnesium52 mg

Phosphorus68 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C117 mg

Vitamin A3.6 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate69 mcg

Choline12 mg

Caffeine0 mg

Water246 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 57. The excerpt below is the record exactly as published.

RED BOWL SALAD Select firm tomatoes. Wash and cut off top slice and discard. Cut and scoop out all seeds and pulp. Be careful not to break sides of tomato. Into shell of tomato put mixture of diced celery, banana, orange and pineapple. Lemon juice over banana to prevent discolor- ation. Put mayonnaise or your favorite dressing over spread.

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