The New Zealand Railways Magazine, Volume 11, Issue 6 (September 1, 1936)
Salads. — Vegetable Salad
Salads.
Vegetable Salad.
Cold potatoes, peas, carrots, cauliflower, beans, chopped parsley, chopped onion or chives (preferably chives), and a good salad dressing; garnish with hard-boiled eggs. Serve on leaves of lettuce.