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Salad & Salad Dressings
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Salads bring fruits and vegetables to the table crisp, cool, and color-bright. With greens, fresh vegetables, or gay fruit, they add a light touch. Or they may be the sturdy kind that feature such items as meat, potatoes, cheese, or beans.
Light salads are usually served in portions of about 1/2 cup. Heavier salads, often used as main dishes, may provide about 1 cup for each serving. Start with good fruits and vegetables
Watch for smooth, colorful skins on apples, plums, cucumbers, if they are to join the salad with jackets on. Give salad foods the best kitchen care to avoid bruising and hold freshness. If prepared ahead of time, store salad ingredients without dressing in refrigerator. Keeping them cool saves nutrients.
What kind of dressing?
Main-dish salads made with meat, fish, poultry, eggs, beans, cheese, or potatoes usually call for a mayonnaise-type or cooked salad dressing. But some of these more substantial salads are good with tart French dressing - salad oil combined with lemon juice or vinegar plus seasonings. Tart french dressing is the most likely choice for vegetable salads and vegetable-fruit combinations. But some vegetable salads may well take a mayonnaise or cooked dressing. Reserve the sweet clear French dressings for fruit salads. Mayonnaise made milder with whipped cream or thinned and sweetened with fruit juice is good for fruit salads too.
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