Table of Contents
Cabbage Salad
Cabbage & Celery Salad
Cucumber Salad
Cucumber & Tomato Salad
Onion Salad
Peas & Celery Salad
String Bean Salad
Winter Salad
Cauliflower Salad
Cauliflower & Tomato Salad
Tomato Salad
Potato Salad
Celery Salad
Sliced Cucumber & Onion Salad
Green Vegetable Salads
Fruit & Vegetable Salads
Apple & Celery Salad
Mix Vegetable Salads
Beet & Bean Salad
Asparagus Salad
Chicken Salads
French Salads
Grapefruit & Celery Salad
Combination Fruit Salad
Summer Combination Salad
Apple, Date & Orange Salad
California Salad
Banana Salad
Banana & Peanut Salad
Pineapple Salad
High-Protein Salads
Peach & Cream-Cheese Salad
Pear & Cheese Salad
Easter Salad
Salmon Salad
Fish Salad
Tuna-Fish Salad
Crab Salad
Mix Fruit Salads
Sunshine Chicken Salad
Fruit Salad Dressing
French Salad Dressing
Mayonnaise Dressings
Sour Cream Dressing
Cream Dressing
And More ...
So much variety exists among salads that it is somewhat difficult to give a comprehensive definition of this class of foods. In general, however, They are food mixtures either arranged on a plate or tossed and served with a moist dressing. A dish of green herbs or vegetables, sometimes cooked, and usually chopped or sliced, sometimes mixed with fruit or with cooked and chopped cold meat, fish, etc. They are usually served with a dressing. It can be either hot or cold. The selection of salad ingredients depends upon seasons. Salads are unique. They can either accompany a main course, act as an appetizer, served as an extra party dish, or just plain served alone. A high-protein salad, such as lobster salad, replaces the meat course, whereas, a light salad of vegetables or fruits may be used as an additional course. For the most part, salads take their name from their chief ingredient, as, for instance, chicken salad, tomato salad, pineapple salad, etc. Just what place salads have in the meal depends on the salad itself.
