Recipes

Orange, Apple, and Celery Salad

Recipe No. 445 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 (3½ ounces) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 445 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

  • Oranges — 20 oranges
  • Apples, diced — 13 pounds (13 No. 56 dippers)
  • Celery, diced — 4 pounds (4 No. 56 dippers)

Lettuce — 6 heads

  • Mayonnaise or salad dressing — ¾ quart (¾ No. 56 dipper)

Directions

  1. Pare oranges; cut into sections. Remove seeds and inside tough portions. Dice.
  2. Combine oranges and apples immediately after dicing to prevent discoloration of the apples.
  3. Add celery just before serving.
  4. Serve on lettuce with mayonnaise or salad dressing (recipes Nos. 459 to 484).

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Oranges — 1⅔ oranges Apples, diced — 1 lb ⅔ oz Celery, diced — 5 oz Lettuce — ½ heads Mayonnaise or salad dressing — 3¾ tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 445, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.