Cooked Vegetable Salad
Recipe No. 440 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.
Recipe No. 440 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
- Peas, cooked — 15 pounds
- Carrots, cooked — 6½ pounds
- Cauliflower, cooked — 6½ pounds
- Beans, string, cooked — 7 pounds
- Salt — ½ ounce (1 mess kit spoon)
Lettuce — 6 heads
- French or other dressing — 1 quart (1 No. 56 dipper)
Directions
- Drain cooked vegetables; chill. Add salt.
- Serve on lettuce with French or other dressing (recipes Nos. 459 to 484).
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Peas, cooked — 1 lb 3¼ oz Carrots, cooked — 8⅓ oz Cauliflower, cooked — 8⅓ oz Beans, string, cooked — 9 oz Salt — a pinch Lettuce — ½ heads French or other dressing — 5 tbsp
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 440, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.