Sunflower Salad

Name: Sunflower Salad
Ingredients: Cut some slices of pineapple; around a center of chopped nuts.; Serve with mayonnaise dressing, which has been made light with a little whipped cream.

From Two hundred tested recipes, 1920

Presented as published in 1920. 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

179Calories

6 gProtein

10 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories179 kcal

Protein6.2 g

Carbohydrates10 g

Fiber4 g

Sugars4.2 g

Total Fat14 g

Saturated Fat1.1 g

Monounsaturated Fat9 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol0 mg

Sodium0.6 mg

Potassium241 mg

Calcium80 mg

Iron1.1 mg

Magnesium80 mg

Phosphorus139 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A0.9 mcg

Vitamin E7.3 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate18 mcg

Choline16 mg

Caffeine0 mg

Water27 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 9. The excerpt below is the record exactly as published.

SUNFLOWER SALAD Cut some slices of pineapple into small wedge- shaped pieces, and arrange to simulate a sunflower around a center of chopped nuts. Serve with mayon- naise dressing, which has been made light with a little whipped cream

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