String Bean and Carrot Salad

Ingredients

• 2 cupsful cooked string beans
• 2 cupsful of cooked carrots
• 2 small green onions
• 1/2 teaspoonful salt
• 3 tablespoonsful vinegar
• 3 tablespoonsful vegetable oil

Method

1. 1

   Combine cooked string beans, diced carrots, and chopped green onions in a salad bowl.

2. 2

   If needed, add salt.

3. 3

   Pour vinegar and vegetable oil over the vegetables and toss until shiny.

4. 4

   Cover and chill for at least an hour before serving.

Nutrition per serving

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 14. The excerpt below is the record exactly as published.

STRING BEAN AND CARROT SALAD Take 2 cupsful cooked string beans cut in inch lengths, 2 cupsful of cooked carrots diced, 2 small green onions cut fine. If there are on hand a small amount of cooked peas, beets or other suitable vegetables these may be added. Put all together in a salad bowl. If vegetables have been properly seasoned in cooking no salt will be needed. If in doubt add 1/2 teaspoonful salt as cold vegetables need to be well seasoned. Measure out 3 tablespoonsful vinegar, 3 tablespoonsful vegetable oil

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