Club Salad

Recipe No. 424 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Macaroni, cooked — 5 pounds (5 No. 56 dippers)
• Eggs, hard-cooked, diced — 20 eggs
• Pickles, chopped — 2 pounds (2 No. 56 dippers)
• Celery, diced — 6 pounds (6 No. 56 dippers)

Pimientos, chopped — 1 pound (½ No. 56 dipper)

• Peppers, green, chopped — 1 pound (1 No. 56 dipper)
• Parsley, chopped — 2½ ounces (12 mess kit spoons)
• Onions, chopped — ½ pound (½ No. 56 dipper)
• Salt — 1¼ ounces (2½ mess kit spoons)
• Vinegar — 1 pint (½ No. 56 dipper)

Lettuce — 6 heads

• Mayonnaise or salad dressing — 1 quart (1 No. 56 dipper)

Directions

1. Combine macaroni, eggs, pickles, chopped vegetables, salt, and vinegar; mix well.
2. Chill and serve on lettuce with mayonnaise or salad dressing (recipes Nos. 459 to 484).

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Macaroni, cooked — 6⅓ oz Eggs, hard-cooked, diced — 1⅔ eggs Pickles, chopped — 2½ oz Celery, diced — 7⅔ oz Pimientos, chopped — 1¼ oz Peppers, green, chopped — 1¼ oz Parsley, chopped — about 1¼ tsp Onions, chopped — ⅔ oz Salt — about ⅔ tsp Vinegar — 2½ tbsp Lettuce — ½ heads Mayonnaise or salad dressing — 5 tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 424, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.