Mixed Vegetable Salad

Using Cooked Summer Vegetables

Preparation info
  • 4–6

    helpings
    • Difficulty

      Easy

Appears in

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 3 large new potatoes
  • 3 new turnips
  • ½ pt. shelled peas

Method

Cook the vegetables and slice the carrots, potatoes and young turnips. Save some of each vegetable for garnish and toss the rest in the salad dressing with the herbs. Put the mixture in a suitable dish and garnish with the remainder.