BASIC PRINCIPLES

When selecting salad ingredients, choose the darker greens; these con-

tain more minerals and vitamins than the bleached or faded leaves.

Wash the vegetables, fruit and greens thoroughly, but avoid long soak-
ing in water; valuable nutrients may be lost. Drain and dry completely by

shaking in clean towels to avoid watery dressings.

Arrange salad ingredients in orderly fashion but simply; too ‘fixed’
arrangements give the impression of being over-handled. Greens or other

salad ingredients should not extend beyond the rim of plate, platter or bowl.

Use garnishes sparingly so as to highlight rather than dominate the
salad. Whenever possible introduce color in the actual salad ingredients.
Use highly flavored foods cautiously to avoid masking more delicate

flavors. Pineapple is one example.

When combining several ingredients, strive for variation of colors,

shapes, sizes, textures, flavors.

Vary the temperatures. When serving a cold salad, chill all ingredients
thoroughly but include something hot with the meal. If the salad is to be

served hot... let it be piping hot; but offer something cold on your menu.