Spring Tuna Fish Salad
Recipe No. 457 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. 457 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
Spinach, tender leaves — 3 pounds
- Onions, green, chopped — ¾ pound (¾ No. 56 dipper)
- Pickles, sweet, chopped — 1¼ pounds
- Salt — 1½ ounces (3 mess kit spoons)
Tuna fish, flaked — 27 — 13-ounce cans
- French or other dressing — 1 quart (1 No. 56 dipper)
- Lettuce — 6 heads
Directions
- Chill spinach until crisp; shred.
- Combine spinach, onions, pickles, salt, and tuna fish; mix well.
- Serve on lettuce with French or other salad dressing (recipes Nos. 459 to 484).
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Spinach, tender leaves — 3¾ oz Onions, green, chopped — 1 oz Pickles, sweet, chopped — 1⅔ oz Salt — about ¾ tsp Tuna fish, flaked — 2¼ can(s) (13 oz) French or other dressing — 5 tbsp Lettuce — ½ heads
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 457, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.