Creole Salad

7:00 am on 10 November 1909

Creole SaladHalf a cupful of olive oil, five tablespoonfuls of vinegar, half a teaspoonful of powdered sugar, one teaspoonful of salt, two tablespoonfuls of chopped red peppers, three tablespoonfuls of chopped green peppers, half a small Bermuda onion, parsley and lettuce. This is easy to make, but you need to start at least an hour before you will wish to use the salad. The onion should be chopped fine, and of the parsley, which also should be chopped, there should be just about half as large a quantity. Care must be taken to remove all the seeds before the peppers are chopped. Put all the materials except the lettuce in a fruit jar and let them stand for an hour; then shake them for about five minutes, in order to get them well mixed. When ready to serve pour the dressing over crisp lettuce. This dressing gives a delicious salad when used with cold boiled potatoes or other vegetables, and is also good with cold meat.

From Papers Past, from Home Interests: Otago Witness , Issue 2904, 10 November 1909, Page 75

From Farthest Flung, Holding Tight

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