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Salads, Salad Dressings and Dips

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Abstract

There are several different categories of salads — the very plain ones consisting of a few of the most common salad items neatly arranged in a salad bowl and the rather more involved ones made up of a number of different ingredients mixed together with a dressing, which can serve either as an accompanying salad or as an hors-d’œuvre course. Some salads are sufficiently substantial to act as main courses — these include such dishes as lobster salad and mayonnaise of chicken. The main place for salads in the menu is as the perfect accompaniment for cold fish and meat and with roasts and grilled meats.

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Copyright information

© H. L. Cracknell and G. Nobis 1989

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