Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | 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
- 1 gallon salad
- 2 tablespoons dry mustard
- 9 tablespoons olive oil
- 6 tablespoons vinegar
- 1 teaspoon salt
- 10 lbs
- 1/2 inch square
- 2 hard boiled eggs
- 1 raw egg
- 1 egg beaten to a froth
- salt
Directions
_Contributed by Mrs. Norman V. Randolph, Richmond, Va._
A turkey weighing 8 or 10 lbs. will make 1 gallon salad. Clear meat of fat and sinew, and cut into pieces ½ inch square. Same quantity of celery cut, salt to taste. Dressing for Salad--Yolks of 2 hard boiled eggs, 2 tablespoons dry mustard, 9 tablespoons olive oil, 6 tablespoons vinegar, 1 teaspoon salt; mix egg, mustard and salt together with beaten yolk of 1 raw egg. Add oil a few drops at a time, and lastly the white of 1 egg beaten to a froth.