Recipes > Salads > Spring Salad

Spring Salad


  • 1 pint of fresh mustard tops
  • 1 pint of cresses
  • 1 good-sized lettuce
  • 2 green onions
  • celery
  • boiled beet


Break the mustard tops and cresses, tear the lettuce, and chop the green onions; place all lightly in a dish, and ornament it with celery and slices of boiled beet. Use it with a cream dressing.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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