Yankee Salad

Ingredients

• peas
• cucumbers
• beans
• spinach
• radishes
• lettuce
• The dressing is made with apple vinegar, olive oil and salt.

Method

1. 1

   This salad may aptly be termed Yankee, since all its ingredients are homegrown vegetables — peas, cucumbers, beans, spinach, radishes, and lettuce.

2. 2

   The dressing is made with apple vinegar, olive oil and salt.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 96. The excerpt below is the record exactly as published.

cucumbers, stuffed olives, and English walnuts. All were cut into *From "Salads, Sandwiches and Ohaflne Dlah Dainties," by Janet McKenzle HUl, Boston. 224 KIRMESS COOK BOOK. amall pieces, mixed thoroughly with French dressing, and served on crisp lettuce leaves. Both salad and dressing were very cold. If the above mixture is cut fine it may be used for filling tomato, cucumber, or green pepper shells. Another new salad combines bar le due jelly and cream cheese. The two are rubbed to a paste; pack the mixture in a mould and freeze. Then cut into squares and heap on lettuce leaves with may- onnaise. This salad is new and pretty: Break up two square cream cheeses and mix with two dozen olives and six pimentos, both chopped rather fine, or, instead, with two dozen pimolas, which are olives stuffed with pimen- tos; press this into a pan and put on ice, and when you wish to use it cut in strips and serve on lettuce with French dressing. The contrasting colors of the green olives, the scarlet pimentos, and the white cheese give 8 most attractive effect. CBANBEBRY AND CHEESE SALAD. A very stiff jelly is moulded in a jelly tumbler; then slipped on a dish containing cheese salad balls on let- tuce. LETTUCE SALAD WITH CHEESE BALLS. Table Talk. This is a novelty in the salad line. Take a cream cheese and work smooth with a fork, adding gradually just enough thick, sweet cream to make a stiff paste. Divide into three or more portions. Color one por- tion green with parsley and chives, pounded to a paste; another red, with pounded sweet red pepper or spiced beets, chopped fine; a third yellow, with crushed yolk of a hard-boiled egg; a fourth brown, with pounded SALADS. 225 pecan nuts. Mould in tiny balls and put one or more of each color in nests made with lettuce leaves. CHESSE AND CELERY SALAD. Cheese and celery salad will assume a very decora- tive effect if the housekeeper owns one of the little cone shaped moulds with revolving knife or cutter used for dipping ice cream from the freezer. Bub the in- side lightly with olive oil; mix cream cheese to a paste with a little cream. Line the mould with this, fill the center with celery^ cut fine and mixed with mayon- naise; carefully turn out on a lettuce leaf. YANKEE SALAD. Table Talk. This salad may aptly be termed Yankee, since all its ingredients are homegrown vegetables — ^peas, cu- cumbers, beans^ spinach, radishes, and lettuce. The dressing is made with apple vinegar, olive oil and salt.

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