Vegetable Salad (Ensaladas de Vegetals)

Ingredients

• 2 cooked potatoes
• 2 cooked beets
• 1 small onion
• 2 medium-sized tomatoes
• 1 cup cooked string beans
• 3 cooked carrots
• Spanish dressing

Method

1. 1

   Dice potatoes and onion, mix with dressing and put in the center of the salad dish.

2. 2

   Slice beets and tomatoes, and edge the platter with them, placed alternately, with a little space between.

3. 3

   Cut carrots lengthwise in strips, cut beans lengthwise once, and lay them in the spaces between the tomatoes and beets, so they shoot out in rays from the potato salad center.

4. 4

   Sprinkle Spanish dressing over all.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 78. The excerpt below is the record exactly as published.

VEGETABLE SALAD (Ensaladas de Vegetals) 2 cooked potatoes 2 cooked beets 1 small onion 2 medium-sized tomatoes Spanish dressing 3 cooked carrots 1 cup cooked string beans

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