Cucumber and Onion Salad with Other Vegetables
Recipe No. 426 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. 426 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.
Directions
- Add any one or all of the following vegetables to the above recipe: sliced radishes, tomato sections, shredded green peppers, diced celery, chopped raw cauliflower, or chopped raw carrots.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 426, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.