Recipes > Salads > November Salad

November Salad

Instructions

Arrange thin slices of crisp Spanish onion in nests of bleached chicory leaves. Pile on onion, Jonathan apples pared and cut in one-half inch cubes, celery hearts cut in small pieces and fresh English walnut meats cut in quarters. There should be an equal quantity of apples and celery, and one cup of nut meats to two cups each of the others. Moisten with Mayonnaise, sprinkle each portion with finely chopped green pepper.

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Source

Fifty-Two Sunday Dinners (1913).


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