1 cup finely cut red cabbage
1 cup cold boiled beets
1 cup cold boiled carrots
1 cup cold boiled potatoes
1 cup chopped celery
1/2 cup pimentoes
1 head lettuce
1 cup French dressing

Soak cabbage in cold water 1 hour; drain and add beets, carrots and potatoes cut into small pieces; add celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of pimento and serve with French dressing, to which may be added one teaspoon onion juice.

Several different ways of serving salads are in practice. Perhaps the most convenient method of serving this dish is to prepare individual portions of it on salad plates in the kitchen and then set these on the table at each person’s place. If a simple table service is followed, the salad may be put on the table at the same time as the rest of the meal. The correct position for the salad plate is at the left-hand side of the dinner plate and just a little nearer to the edge of the table than the bread-and-butter plate. The plates on which salad is served should be large enough to prevent the difficulty in eating that would be experienced if the plate were a trifle small. It should therefore be remembered that the salad plate is the next larger in size to the bread-and-butter plate. (more…)

One of the advantages of salads is that the ingredients from which they can be made are large in number. In fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or fish, whether cooked expressly for this purpose or left over from a previous meal, may be utilized in the making of salads. The composition, as well as the total food value, of salads depends entirely on the ingredients of which they are composed. An understanding of the composition of the ingredients used in salads will enable us to judge fairly accurately whether the salad is low, medium, or high in food value, and whether it is high in protein, fat, or carbohydrate. This matter is important, and should receive consideration from all who prepare this class of food. (more…)

Salads are often considered to be a dish of little importance; that is, something that is added to a meal. While this is the case with meals composed of a sufficient variety of foods, salads have a definite place in a majority of households. Often there is a tendency to limit green vegetables or fresh fruits in the diet, but if the members of a family are to be fed an
ideal diet it is extremely important that some of them are included in each day’s meals. The most effective and appetizing way to include them in a meal is the serving of salads. (more…)

In addition to the ingredients used in the preparation of salads, dressings usually form an important part. An accompaniment of some kind is generally served with salads to make them more attractive and more pleasing to the taste. When a salad is properly made, a salad dressing of some kind is usually added to the ingredients that are selected for the salad. (more…)

So much variety exists among salads that it is somewhat difficult to give a comprehensive definition of this class of foods.

In general, however, a salad is a food mixture either arranged on a plate, or tossed, and served with a moist dressing. It could also be a dish of green herbs or vegetables, sometimes cooked, and usually chopped or sliced, sometimes mixed with fruit or with cooked and chopped cold meat, fish, etc. Salads are usually served with a dressing. They can be either hot or cold. (more…)