Bananas, which are often used in salads, should be peeled, any bruised
or decayed portions should be removed, and the surface should then be
scraped slightly with a paring knife in order to remove the pithy
surface, which, when eaten, has a puckery, disagreeable effect.

26. When fruits of any kind have been prepared for salad and cannot be
used at once, they may be kept from wilting and discoloring if they are
put where they will keep cool and are sprinkled with a little lemon
juice that is slightly diluted with water. Before the salad materials
are mixed with the salad dressing, however, all juices or liquid of any
kind should be carefully drained from them, for these will dilute the
dressing and produce a salad that is less appetizing in both appearance
and flavor.

27. PREPARING NUTS FOR SALADS.--When nuts are to be used in a salad,
they should never be ground in a grinder; rather, they should be chopped
or cut into small pieces with a knife. After being so prepared, they
should be added to the salad just before it is put on the table. This is
a matter that should not be overlooked, for if the salad is allowed to
stand very long after the nuts are added they will discolor the dressing
and cause the salad to become dark and gray looking.

28. MARINATING SALAD INGREDIENTS.--To improve the flavor of such salads
as chicken, veal, lobster, or crab, the ingredients are usually
marinated with a sour dressing of some description before the salad
dressing is added. As is explained in Essentials of Cookery, Part 2,
marinating involves the seasoning of meat or fish by means of vinegar or
French dressing. The preparation used to marinate salad ingredients may
be plain vinegar to which salt and pepper are added, or it may be a
French dressing, which is prepared by mixing vinegar, olive oil, salt,