Reference > Farmer's Cookbook > SALADS AND SALAD DRESSINGS > Nile Salad
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CONTENTS · BIBLIOGRAPHIC RECORD

Nile Salad

Cut cold boiled or roasted chicken in cubes (there should be one and one-half cups). Put one-half cup English walnut meats in pan, sprinkle sparingly with salt, and add three-fourths tablespoon butter. Cook in a slow oven until thoroughly heated, stirring occasionally; remove from oven and break in pieces.

Mix chicken and nuts and marinate with French Dressing. Add three-fourths cup celery cut in small pieces. Arrange on a bed of lettuce, and mask with Ravigôte Mayonnaise .


CONTENTS · BIBLIOGRAPHIC RECORD
  Swiss Salad Berkshire Salad in Boxes  
 
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