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Great Salads

One of the biggest advantages of salads is their variety. The ingredients from which they can be made are not only large in number, they are practically unlimited. In fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or fish, whether cooked particularly for this purpose or left over from a previous meal, may be utilized in the making of salads. Canned foods of these varieties may also be used for salads all year around, or during the winter when fresh foods are limited, expensive or difficult to find.

Salad Wraps

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Helpful Salad Tips

To have ready, dry and crisp greens for your salads.

Always wash all salad greens as soon as possible after they are purchased. Dry them well, and store in a plastic bag with a soft, white paper towel to absorb any extra moisture.

All root vegetables should be washed before peeling. Rinse them again after peeling.

For sweeter and crisper salad onions, soak onion slices in ice water for 30 minutes. Drain well and pat dry.

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