Vintage Recipes - Winter Salad Recipes

Because of the snow and winter weather predicted I went in search of a perfect vintage recipe to celebrate the weather



A salad made entirely of winter vegetables may be prepared when there are no fresh vegetables in supply. If any of the vegetables are left over, the others may be prepared to use with the left-over ones. A good plan to follow when carrots, turnips, or potatoes are being prepared for a meal is to cook more than is necessary for the one meal and then set aside part of them for a salad to be served at another meal.

Sufficient to serve six.

•1 cup turnips, diced
•1 cup carrots, diced
•1 cup potatoes, diced
•1 tablespoon chopped onion
•French dressing
•lettuce
•salad dressing
Cook turnips, carrots, and potatoes whole in boiling water until tender enough to be pierced with a fork. If they have not been peeled before cooking, peel and cut into small dice. Mix, add the onion, marinate with French dressing, and allow to stand for a short time. Garnish salad plates with lettuce leaves, pile the salad on the lettuce and serve with any dressing


Fruit Salad, Winter

Peel two oranges; with a sharp knife cut between the pulp and the skin and remove the section entire. Slice the meats of one-fourth a pound of English walnuts. Of one-fourth a pound of figs select a few for a garnish and cut the rest in thin slices. Slice three bananas. Toss half the ingredients with two or three tablespoonfuls of oil, and, if the oranges are sweet, toss again with one tablespoonful of lemon juice. Arrange in a mound on a salad-dish. Put the rest of the fruit, each kind separately, on the mound in sections; garnish the edge and top with heart leaves of lettuce, and add stars of mayonnaise and candied cheeries here and there

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