COMPOSITION OF SALADS

6. The composition, as well as the total food value, of salads depends
entirely on the ingredients of which they are composed. With an
understanding of the composition of the ingredients used in salads, the
housewife will be able to judge fairly accurately whether the salad is
low, medium, or high in food value, and whether it is high in protein,
fat, or carbohydrate. This matter is important, and should receive
consideration from all who prepare this class of food.

7. PROTEIN IN SALADS.--As may be expected, salads that are high in
protein have for their basis, or contain, such ingredients as meat,
fish, fowl, cheese, eggs, nuts, or dried beans. The amount of protein
that such a salad contains naturally varies with the quantity of
high-protein food that is used. For instance, a salad that has
hard-cooked eggs for its foundation contains considerable protein, but
one in which a slice or two of hard-cooked egg is used for a garnish
cannot be said to be a high-protein salad.

8. FAT IN SALADS.--The fat in salads is more often included as a part of
the dressing than in any other way, but the quantity introduced may be
very large. A French dressing or a mayonnaise dressing, as a rule,
contains a sufficient proportion of some kind of oil to make the salad
in which it is used somewhat high in fat. In fact, salads are often used
as a means of introducing fat into a meal, and whenever this is done
they should be considered as one of the dishes that supply
energy-producing food material to the meals in which they are served.

9. CARBOHYDRATE IN SALADS.--For the most part, salads do not contain
carbohydrate in any quantity. If fruits are used, the salad will, of