Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Carrot | 1 medium (61g) | 25 |
| Lettuce | 1 cup shredded (36g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup each of cooked carrots
- one-half inch slices
- four mounds on four nests of lettuce
Directions
(Very Nice to Serve with Game or a Winter Dinner Salad).
Place a bed of crisp lettuce in a salad bowl, peel and cut seedless oranges in one-half inch slices, spread them over the lettuce, mix with French dressing.
GRAPE FRUIT SALAD (To Serve with Game).
Arrange on lettuce the same as orange salad. Peel and remove the pulp from the sections, cut up in inch pieces. Serve with French or wine dressing.
RUSSIAN SALAD (No. i).
One cup each of cooked carrots, beets, peas and string beans, all cut in cubes. Arrange on a salad dish in four mounds on four nests of lettuce. Mix and cover the top of each with mayonnaise or cooked dressing. Garnish the top of the carrot and beet salad with capers and pickels cut in fancy shapes, the peas and beans, with the yolk of a hard-boiled egg or the
206 ROCKY MOUNTAIN COOK BOOK.
coral from the lobster. Have a tuft of lettuce in the center and arrange around each mound shrimps or lobster.
RUSSIAN SALAD (No. 2).
Fill the outside of a mould with clear aspic jelly and the center with a number of different vegetables mixed with mayonnaise. Cover the top with jelly. Serve on a flat dish. Garnish with plain or shredded lettuce. (See Moulding Salads.)