Salads

Note: This edition of Salads has been updated to include Metric equivalents.


Man unknowingly ate his first salad a few hundred thousand years ago—back in the dawn of civilization—when he gathered a handful of tender young herbs and grasses and combined them with the juice of his favorite berries. And from reports that have filtered down through the centuries, he loved it! It was refreshing, satisfying and thoroughly enjoyable.


The word salad actually is derived from the Latin sal or salt. Originally it was applied to uncooked leaves of herbs and vegetables eaten with a salt dressing. Today, however, the term embraces just about any cold dish of vegetables, fruit, meat, fish or poultry served singly or in combination, with or without a dressing.


A bowl of lettuce can be a salad. A half of peach on a lettuce leaf can be a salad. But how much your family would miss in the way of eating pleasure if you limited your salad making to these.


This book of recipes, prepared for you by the Home Economics Department of H. J. Heinz Company, is meant as a source-book of salad ideas. We’ve included the simplest combinations of tossed greens with dozens of dressing suggestions … molded salads, sweet and tart … fruit salads for every season of the year … salad platters and salad “bowls” hearty enough for a main dish. And, as a bonus, we’ve added a chapter of salad “frills” (radish roses, pickle fans, carrot curls, etc.), salad shortcuts, and salad accompaniments. In addition, there are four pages of suggested menus—menus featuring salads for all around the clock.


We hope you’ll try our salad ideas, then go on to create many more of your own.