Could be a Wartime Recipe – A to Z Salad

Last week, as part of the 2019 Rationing Challenge, I made myself a salad using locally grown produce. This year, my Victory Garden was a no-go, although my apple tree did provide me with the apples for this recipe. In past years, I have grown more zucchini than any human could hope to eat. I have also grown red onions as part of my Garbage Garden experiment. In other words, the main ingredients for this salad can be grown in your own Victory Garden.

This salad is based on the Apple and Zucchini recipe found at I made my own dressing using ingredients available in the 1940s.


For the salad

  • 1 medium sized zucchini
  • 2 medium sized tart apples
  • Red onion to taste

For the dressing

  • 1/3 cup Heinz Salad Cream
  • 1 tsp sugar
  • 1 tsp red wine vinegar.
  • salt and pepper to taste


After removing the core from the apple and the seeds from the zucchini, dice both. Finely slice the red onion. Mix together in a large bowl.

In a separate bowl, whisk together the salad cream, sugar, and red wine vinegar. Add to the apple/zucchini mix and toss. Add salt and pepper. Chill in the fridge for a bit before serving.

I found that this salad was still palatable the next day after spending the night covered in the fridge.


Image from: wiki images

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