and pepper in the proper proportions. Whichever preparation is used
should be poured over the materials after they are cut or prepared for
the salad, and only enough to moisten each piece slightly should be
used. The ingredients should then be carefully mixed with the dressing
to avoid breaking or crushing them and should be allowed to stand in a
cold place for a few minutes. Then they should be drained so that none
of the material used to marinate them remains on the salad when the
other dressing is added. With this done, the salad is ready for whatever
salad dressing is to be used.

29. Potato salad and salads containing such vegetables as carrots, peas,
string beans, etc. are also improved by being marinated in the same way
as salads made of meat, fowl, and fish. This sort of preparation
involves a little more work, it is true, but it usually produces such
gratifying results that it justifies the expenditure of the extra
effort. In the first place, a slightly smaller amount of salad dressing
will be required when the ingredients are marinated and, in addition, a
better looking dish can be made, for the dressing need not be mixed with
the salad but merely placed on top.

30. In case the housewife prefers not to take the time nor the trouble
to marinate a salad, she should at least mix thoroughly with salt and
pepper the ingredients that require seasoning. The fact that a salad
should be a well and highly seasoned dish must never be overlooked. As
can be readily understood, a bland salad without character is never so
appetizing as one that is crisp, fresh, well made, and properly seasoned.


SERVING SALADS