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Salad Recipes

Today salads are much more than lettuce on a plate with a spoonful of dressing. The markets are full of the most tempting greens, from the palest, Almost white Belgian endive to crisp, tangy dark green watercress. A salad can open a meal or close it. It can give a fresh, clean taste to Complement a hearty dinner. In the summer, when the heat of cooking Becomes intolerable, salads are an effortless entrée. It can serve as the main course of a summer luncheon or supper.

Salads are also a good way of using up Leftovers or improvising with cans from the cabinet. If using leftover meat, slice or dice it neatly and marinate it in a little vinaigrette Dressing, even though the salad will be coated with mayonnaise later. This gives moistness and flavor to the meat. As a general rule, salads of cooked meat or vegetables can be made in advance and left to marinate in the dressing for several hours. The flavors will mellow and improve. However, a delicate fresh vegetable like lettuce must be dressed at the last minute because it will go limp quickly. Such a salad should be served within 30 minutes.
Some of our salad recipes include a dressing recipe with them

White House Dinner table setting