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.
Ingredients
Scale
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
Instructions
[French dressing:]
- 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.
- [Victory Salad:]
- 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].
- Garnish as desired…
Find it online: https://wolffsapplehouse.com/victory-salad-victory-garden/