Vitamin Vegetable Salad – Vintage Recipe Thursday
I picked up this little Mazola advertising recipe leaflet because the bottom is rounded instead of squared off, following the curve of a salad bowl. I really like the bowl and serving utensils, too – and it was only $1
Every photo inside has what the book calls a “homemaker’s view” – looking directly down at the salad “to guide you in arrangements and serving.” As I bought this purely for it’s design aspect, I will assure you – this is the only recipe in the entire leaflet that looks even remotely appetizing.
VITAMIN VEGETABLE SALAD
Raw Spinach, carrots, cucumber, cabbage, green pepper, radishes, celery, cauliflower, lettuce, watercress, parsley, tomatoes, beets, onion, French dressing.
Wash small tender inside leaves of spinach until absolutely free of sand. Peel carrots and cucumber. Wash and shred cabbage. Scrub green pepper, radishes, celery and several cauliflower buds with vegetable brush. Place all of this vegetables in ice water for an hour to get crisp. Wash lettuce, watercress and parsley, place in refrigerator to chill. Just before serving time place lettuce and watercress in large salad bowl. Add tomatoes (peeled and sliced very thin) and beets (peeled and grated). Drain chilled vegetables, dry thoroughly between towels. Slice cucumber and radishes very thin; grate cauliflower-buds and carrots; add to contents of salad bowl together with shredded cabbage and spinach leaves. Chop together peeled onion, parsley, green pepper and celery. Combine with mixture in bowl. Moisten all with French dressing, tossing lightly with salad fork until vegetables are coated (but not soaked) with dressing. Serve immediately in bowl. –Radio Stars Magazine
GOOD HOUSEKEEPING FRENCH DRESSING
1 1/4 cups Mazola
6 tablespoons vinegar
2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon paprika
speck celery salt
3/4 teaspoon sugar
1 1/2 tablespoons catsup
1 1/2 teaspoons chili sauce
1 tablespoon lemon juice
1 1/2 teaspoons worcestershire sauce
Combine all ingredients and beat with a hand beater or electric beater until a smooth, well-blended mixture is formed. Makes about 1 1/2 cups dressing. If you allow 2 peeled garlic buds to stand in the dressing for several hours or longer, the flavor will be improved.
Don’t forget to check Joy’s blog today for other great vintage recipes!