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Vegetable Salads

These may be made of almost all kinds of cold cooked vegetables, using them separately or in combination. Bits of meat or fish may be added, or a few chopped nuts, if at hand. Lettuce or other salad leaves may or may not be used, as convenient. The materials should be carefully prepared, and the salad chilled before serving. A better flavor is given to many salads by mixing the materials with a French dressing a short time before the mayonnaise is added, which is usually just before the salad is ready for the table.

Various garnishes are used, as olives, beets fresh or pickled, capers, hard-cooked eggs, pickled eggs, buds and leaves of nasturtiums, pickles, etc.

The salad-maker should be artistic as well as ingenious, for harmony in color is essential. Overcrowding should be avoided. If the salad be served on a platter, leave a wide margin.