The Art of Cooking Healthy Food
Casey K. Davis
Salads are divided into two groups, dinner salads and the more substantial ones served at supper and luncheon in the place of meats. They are exceedingly wholesome. Nearly all the meats, vegetables, and fruits may be served as salads.
The essential thing is to have the salad fresh and cold, and if green, to have the leaves crisp and dry. Lettuce, Romaine, endive and chicory or escarole make the best dinner salads, although one may use mixed ...