VEGETABLE SALADS

45. With the knowledge already obtained of the food value of the
vegetables that are generally used as ingredients in vegetable salads,
the housewife ought to have no difficulty in determining whether she is
giving her family a salad that is high or low in food value. For
instance, she should know that the food value of a plain lettuce or
cucumber salad is lower than that of one made from potatoes because of
the different values in the vegetables used.. In addition, she ought to
be familiar with the fact that the dressing added to salads has, in most
cases, greater food value than the other ingredients of the salad.
Equipped with such knowledge, she will observe that the vegetable salads
here given are comparatively low in food value. Consequently, nearly
every one of them will lend itself nicely for use with a dinner or a
comparatively heavy meal.

46. In these recipes, as well as in those for the other kinds of salad,
the proportion of ingredients may be varied according to the quantity of
the particular food in supply. For instance, if a recipe for a salad of
peas and celery calls for 1 cupful of each of these vegetables and only
3/4 cupful of celery can be obtained, there is no reason why the
difference cannot be made up by using 1 1/4 cupfuls of peas. But if such
a change is to be made, the ingredients should be increased or decreased
in the correct proportion. Then the quantity of salad that the recipe is
intended to produce will not be altered and the housewife will know just
how many the salad will serve. In the various recipes, about 1/2 cupful
of salad is the quantity allowed for each person. This may be enlarged
or made smaller in order to suit the quantity of other foods served at
the same meal.