String Bean, Beet, and Pea Salad

Recipe No. 418 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

• Beets, cooked, chopped — 5 pounds
• Beans, green, cooked, diced — 4 pounds
• Peas, shelled, cooked — 10 pounds
• Celery, diced — 4 pounds (4 No. 56 dippers)
• Onions, chopped — 3 pounds (3 No. 56 dippers)
• Salt — 1½ ounces (3 mess kit spoons)

Lettuce — 6 heads

• Mayonnaise or salad dressing — 1 quart (1 No. 56 dipper)

Directions

1. Drain cooked vegetables.
2. Combine cooked vegetables, celery, onions, and salt; mix well.
3. Chill and serve on lettuce with mayonnaise or salad dressing (recipes 459 to 484)

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Beets, cooked, chopped — 6⅓ oz Beans, green, cooked, diced — 5 oz Peas, shelled, cooked — 12¾ oz Celery, diced — 5 oz Onions, chopped — 3¾ oz Salt — about ¾ tsp Lettuce — ½ heads Mayonnaise or salad dressing — 5 tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 418, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.