Green Salad
Recipe No. 430 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. 430 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
- Romaine, shredded — 4 heads
- Endive, shredded — 8 heads
- Lettuce, shredded — 8 heads
- Watercress, shredded — 2 pounds
- Onions, diced — 1 pound (1 No. 56 dipper)
- Salt — as needed
Pepper — as needed
- French or other dressing — 1 quart (1 No. 56 dipper)
Directions
- Combine shredded greens; chill until crisp. Dry thoroughly.
- Add onions, salt, and pepper.
- Serve with French or other dressing (recipes Nos. 459 to 484).
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Romaine, shredded — ⅓ heads Endive, shredded — ⅔ heads Lettuce, shredded — ⅔ heads Watercress, shredded — 2½ oz Onions, diced — 1¼ oz Salt — to taste Pepper — to taste French or other dressing — 5 tbsp
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 430, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.