As a side dish — Jungle Salad (serves 8)
This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.
- 8 potatoes
- 2 cups sliced stuffed olives
- 2 cups cooked string beans
- 2 dill pickles
- 2 green onions
- 8 hard-boiled eggs
- 1 cup walnut meats
Method: Line your salad bowl with crisp lettuce leaves. Sprinkle lightly a handful of chopped, cold, boiled potatoes. Over this put a layer of sliced stuffed olives and cooked string beans. Over this put diced dill pickle and minced (finely chopped) green onion. Marinate with the following dressing:
- 2 cloves garlic
- 2 teaspoons sugar
- 2 teaspoons paprika
- 2 cups salad oil
- 2 teaspoons salt
- 2 teaspoons cider vinegar
Method: In a wide-mouthed glass jar with cover combine the quartered cloves of garlic, sugar, paprika, salad oil, salt, and cider vinegar. One small piece of ice should always be added to any oil dressing. Shake the bottle until dressing thickens.
Garnish salad with quartered hard-cooked eggs, stuffed olives, and walnut meats. Serve chilled.
This recipe is in the public domain and may be used freely.
