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Salads and Salad Dressings

Salads: When green leaf vegetables are used for a salad, buy only those that are fresh and crisp. Wilted greens will ruin any salad.

The important mineral salts and vitamins and the refreshing acids of fruit and vegetables which the body requires daily can be supplied in no better way than in an appetizing and attractive salad.

It is necessary for health that a raw green leaf vegetable salad be served when meat forms a part of the meal.

Leftover vegetables, such as string beans, peas, cauliflower, carrots and beets, diced and served on crisp lettuce, make delectable salads. A housewife has the opportunity to exercise her artistic ability in making attractive salads.

Salad dressing: Dressings for salads should not be made with vinegar. In place of vinegar, use lemon juice or any tart fruit juice. Oil, a pinch of salt and lemon juice make an excellent dressing; cottage cheese or cream cheese or sour cream may be used as a dressing. Omit all dressings with oils if reducing, but they are a good addition for those who wish to gain weight.