Salads and Salad Dressings
For an attractive and appetizing salad the lettuce leaves should be very crisp and fresh and all the ingredients cold.
Lettuce, thoroughly washed, should be kept in the refrigerator until time for using it. Before making the salad
have the lettuce leaves dry so that there will be no moisture to thin the dressing. Meat that is to be used for a salad
is best cut into a half-inch dice, while fish will be more attractive if it is flaked. It is well to let meat or fish stand in a
marinade for an hour or more before using, to improve the flavor. For fish the marinade is made by mixing 3 table-
spoons oil with 3 tablespoons each of vinegar and lemon juice with 1 teaspoon salt and 1/4 teaspoon of pepper.
1/2 teaspoon of onion-juice may be added. For meat or vegetables, use 6 tablespoons of vinegar with the other ingredients,
omitting the lemon juice. If several vegetables are to be combined in the salad, it is well to marinate them separately.
Not until just beforem servingm ought the salad dressing to be folded into the salad. Ingredients that have been mar-
inated should be drained before being mixed.