Green Salads
Escarole endive, chicory, corn salad, lettuce and water cress. After washing carefully, it is best to let the greens stand in cold water for about twenty minutes to restore crispness, then dry carefully on a towel. Dinner salads usually consist of any one of the various greens arranged in a dish or salad bowl, and a French dressing is added, either at the table or the last thing before serving.