course, contain a certain amount of sugar. Salads in which potatoes,
peas, beets, and other vegetables are used also contain starch or sugar
in varying quantities. However, with the exception of potato salad,
salads are probably never taken as a source of carbohydrate.

10. MINERAL SALTS IN SALADS.--In the majority of salads, mineral salts
are an important ingredient. Meat and fish salads are the only ones in
which the mineral salts are not especially desirable, but they can be
improved in this respect if a certain amount of vegetables are mixed
with them. Green-vegetable salads are the most valuable sources of
mineral salts, and fruit salads come next. In addition, these two
varieties of salads contain vitamines, which are substances necessary to
maintain health. Cheese and egg salads, which are high-protein salads,
are also valuable for the vitamines they supply.

11. CELLULOSE IN SALADS.--Vegetable and fruit salads serve to supply
cellulose in the diet. Unless the meals contain sufficient cellulose in
some other form, the use of such salads is an excellent way in which to
introduce this material. Of course, the salads composed of foods high in
cellulose are lower in food value than others, but the salad dressing
usually helps to make up for this deficiency.


INGREDIENTS OF SALADS

12. VARIETY IN SALAD INGREDIENTS.--One of the advantages of salads is
that the ingredients from which they can be made are large in number. In
fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or
fish, whether cooked expressly for this purpose or left over from a
previous meal, may be utilized in the making of salads. Canned foods of