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 c. turnips, diced
- 1 c. carrots, diced
- 1 c. potatoes, diced
- 1 Tb. chopped onion
- French Dressing
- 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 desired SALAD Dressing.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)