Rice and Vegetable Salad

Ingredients

• one cup of celery
• one cup of carrots
• one cup of rice

Method

1. 1

   Marinate all separately with French dressing.

2. 2

   Arrange on lettuce leaves in shape of a mound, having rice at the bottom and carrots at the top.

3. 3

   Garnish with spoonfuls of mayonnaise on the lettuce.

Nutrition per serving

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 72. The excerpt below is the record exactly as published.

Rice and Vegetable Salad Mix one cup each of celery, carrots and rice. Mari- nate all separately with French dressing. Arrange on lettuce leaves in shape of a mound, having rice at the bottom and carrots at the top. Garnish with spoonfuls of mayonnaise on the lettuce. Sardine Salad Remove bones from one dozen sardines; mix four hard- cooked eggs finely chopped, twelve pimolas finely chopped, and three pickles finely chopped. Marinate with a Frencli dressing. Serve sardines on lettuce and dot over them spoonfuls of the egg mixture. 182 LOWNEY'S COOK BOOK Salmon Salad No. i Prepare the same as Lobster Salad No. 1. Salmon Salad No. 2 Prepare and serve the same as Lobster Salad No. 2. Salmon Salad No. 3 Mix two cups cold cooked salmon with enough mayon- naise dressing to make it creamy. Pack in timbale molds, chill; remove from molds. Serve on lettuce, and garnish with marinated slices of cucumber and mayon- naise dressing. Scallop Salad Mix two cups of cold cooked scallops cut in small pieces, one cup of celery

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