String Bean Salad

Ingredients

• 1 qt. of string beans
• any desired dressing
• minced chives
• olives
• parsley
• thin slices of fried bacon
• hard-boiled eggs
• cold potatoes
• cold cooked peas
• cold cooked cauliflower
• artichokes
• chopped onions
• onion juice
• tomato catsup
• chopped herbs

Method

1. 1

   Cold string beans served with any desired dressing make a nice salad in themselves, but may be combined with minced chives, olives, parsley, thin slices of fried bacon, hard-boiled eggs, cold potatoes, cold cooked peas, cold cooked cauliflower or artichokes, chopped onions, onion juice, tomato catsup or chopped herbs.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 302. The excerpt below is the record exactly as published.

STRING BEAN SALAD.— Cold string beans served with any desired dressing make a nice salad in themselves, but may be com- bined with minced chives, olives, parsley, thin slices of fried bacon, hard-boiled eggs, cold potatoes, cold cooked peas, cold cooked cauliflower or artichokes, chopped onions, onion juice, tomato cat- sup or chopped herbs. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. VARIATION I. — Remove the strings and ends of 1 qt. of string beans, and cook in salted boiling water. When ten- der, take out with a skimmer and put them into cold water. Then drain them thoroughly. Place them in a salad bowl, put chopped parsley, onion, and chervil over t"hem; pour in some French dress- ing, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. BEEF SALAD. — Dice or shred cold beef, mix with salad dress- ing and combine with any or as many of the following vegetables as desired: Grated, chopped or sliced onion, tomato, Spanish or green pepper, diced cold potatoes, cold peas, cauliflower, turnips, parsnips, carrots, minced parsley, shredded lettuce or endive, celery, sliced or chopped beets, gherkins, sliced cucumbers, caibbage. — Mrs. Clark Mason, Bensen, 111. COOK COUNTY COOK BOOK 441 VARIATION I. — Cold chopped or cubed beef may be com- bined with any cold fish or fowl, as shallots, anchovies, sardines, salmon, cod, chicken, turkey or duck^ and mixed with salad dress- ing, and garnished with parsley, olives, capers, hard-boiled eggs, horseradish, tomato catsup

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