Seasonable Salad

Name: Seasonable Salad
Ingredients: 2 cups shredded lettuce; 1 cup diced cooked beets; 1 cup diced cucumber; Two green onions chopped; Moisten with French dressing

From Wilkes County Home Demonstration Club cook book, 1947

Presented as published in 1947. 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

211Calories

9 gProtein

44 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories211 kcal

Protein8.5 g

Carbohydrates44 g

Fiber4.5 g

Sugars18 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium249 mg

Potassium1692 mg

Calcium136 mg

Iron1.9 mg

Magnesium103 mg

Phosphorus224 mg

Zinc2 mg

Copper0.5 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C8.1 mg

Vitamin A4.5 mcg

Vitamin E0.1 mg

Vitamin K147 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate180 mcg

Choline14 mg

Caffeine0 mg

Water841 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 55. The excerpt below is the record exactly as published.

SEASONABLE SALAD 2 cups shredded lettuce 1 cup diced cooked beets 1 cup diced cucumber Two green onions chopped Moisten with French dressing

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