Recipes > Salads > Alabama Salad
Cut the hearts of celery in one-fourth inch pieces, there should be two cups. Add the pecan nut meats broken in quarters and the cabbage cut in very fine shreds. Moisten with Cream Dressing. Serve on a bed of cress.
Print recipe/article only
Fifty-Two Sunday Dinners (1913).
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC