Recipes

Lettuce and Tomato Salad

Recipe No. 432 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.

Army TM10-412 · Salad

Serves Approximately 25 pounds, 100 servings, five mess kit spoons (4 ounces) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 432 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

  • Lettuce — 24 heads
  • Tomatoes — 10 pounds
  • French dressing — 1 quart (1 No. 56 dipper)

Directions

  1. Chill lettuce until crisp; cut into 1½-inch pieces.
  2. Cut tomatoes into quarters or eights depending on the size; add to lettuce.
  3. Serve with French dressing (recipe No. 484).

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Lettuce — 2 heads Tomatoes — 12¾ oz French dressing — 5 tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 432, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.