Mixed Vegetable Salad

Using Cooked Winter Vegetables

Preparation info

  • 4–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 cauliflower
  • 2 large carrots
  • 1 parsnip or 2


Steam the cauliflower, carrots, parsnip or turnips. Divide the cauliflower into sprigs. Dice the carrots, parsnip or turnip, and beetroot, or cut into neat rounds with a cutter. Rinse and drain the peas. Mix all trimmings and uneven pieces of vegetable lightly with salad dressing—include some of the peas. Put this mixture into a dish, preferably oblong in shape. Cover with lines of each vegetab