Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Pecan | 1 half (4g) | 20 |
| Veal | not in our table | 0 |
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 pound of veal if preferred
- one cup of thick mayonnaise dress- ing
- a cup of shelled pecans chopped
Directions
Chop cold, cooked chicken and one pound of veal if preferred, into even sized pieces, not too small, and season. Select the tender stalks of celery as the outer tough pieces spoil the salad. Wash, scrape and chop into small pieces. A cup of shelled pecans chopped. Marinate the chick- en and keep in a cool place until ready to serve. Mix with celery and pecans. For every quart of salad take one cup of thick mayonnaise dress- ing. Mix gently with the salad,, leaving sufficient to use as a garnish with lettuce leaves or celery tops.