Victory Salad
This salad appears in the "War Cook Book" under the heading "Patriotic Salads." When possible, I have used Sweeney and Purnell's words, though I have taken some liberties to combine the salad and dressing recipes in one place.
  • 1 cup cooked carrots
  • 1 cup cooked potato
  • 1 cup cold cooked peas
  • 1 cup cold cooked beans [I used green beans.]
  • 4 lettuce leaves
For garnish (all are optional):
  • Whites of two hard boiled eggs, chopped
  • Yolks of two hard boiled eggs, forced through a strainer
  • Sliced pickles
  • Chopped olives
  • Parsley
  • Capers
  • Celery
  • Mayonnaise
French dressing:
  • 2 tablespoons vinegar or lemon juice.
  • 4 tablespoons oil
  • ½ teaspoon salt
  • ¼ teaspoon paprika
[French dressing:]
  1. Add seasonings to the oil, then beat in the vinegar or lemon juice, adding it a little at a time. French dressing may be made in quantities by placing the ingredients in a bottle and shaking well. Although dressing separates in standing it may be combined again by shaking thoroughly each time just before serving.
  2. [Victory Salad:]
  3. Marinate with French dressing, either together or separately, 1 cup each cooked carrots, cooked potato, cooked cold peas and cooked [green] beans [I did so for 1 hour.] Arrange on lettuce leaves in 4 sections and cover each one with mayonnaise or cooked dressing [a sweet combination of eggs, honey, vinegar and salt].
  4. Garnish as desired...
Recipe by Wolff's Apple House at