Trianon Salad

Ingredients

• Cut one grape fruit
• two oranges
• one cup white grapes
• one-third cup pecan nut meats
• four tablespoons olive oil
• one tablespoon grape juice
• one tablespoon grape vinegar
• one-fourth teaspoon paprika
• one-eighth teaspoon pepper
• one tablespoon finely chopped Roquefort cheese

Method

1. 1

   Cut grapefruit and oranges into sections, free from seeds and membrane.

2. 2

   Skin and seed white grapes.

3. 3

   Mix all ingredients and arrange on a bed of romaine.

4. 4

   Pour over the dressing and let it stand in the ice-box for four or five hours to become seasoned.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 19. The excerpt below is the record exactly as published.

TRIANON SALAD — Cut one grape fruit and two oranges in sections and free from seeds and membrane. Skin and seed one cup white grapes and cut one-third cup pecan nut meats in small pieces. Mix ingredients, arrange on a bed of romaine and pour over the following dressing: Mix four tablespoons olive oil, one tablespoon grape juice, one tablespoon grape vine- gar, one-fourth teaspoon paprika, one-eighth teaspoon pepper and one tablespoon finely chopped Roquefort cheese

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