Recipe: Spanish Salad

Take 1/2 pound of chopped CHICKEN, 1/4 pound of almonds, 1 red pepper, 1 Spanish onion and 1 head of chicory chopped fine. Mix in a SALAD bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2 tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil. Garnish with sliced beets and bananas.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)