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Important Points in Salad-Making

(1) The green vegetables should be served fresh and crisp. (2) Meat and fish should be well marinated and cold. (3) The ingredients composing the salad should not be combined until the last moment before serving.

When to Serve Salads with French or Mayonnaise Dressing. As a rule, subject, however, to exceptions, light vegetable salads, dressed with French dressing, are served at dinner; while heavy meat or fish salads are reserved for luncheon, or supper, and are served with mayonnaise or cream dressing.