Salads

Additions and Garnishes

• Slice hard-cooked eggs
• Radishes
• Chopped green or ripe olives
• Nut meats
• Pimento
• Green pepper
• Sardines
• Anchovies
• Slivered cheeses
• Julienned ham
• Chicken
• Grated carrots
• Cubed celery
• Onions - pickled, grated or pearl onions
• Tomatoes, sliced and dipped in finely chopped parsley or chives
• Capers
• Dwarf tomatoes stuffed with cottage cheese
• Fresh herbs - sprigs or chopped
• Mint leaves
• Cooked beets, cut into shapes or sticks
• Lemon slices with pinked edges and dipped in chopped parsley
• Raw cauliflower

Tips for Tossed Salads

• Always handle salad greens with care.
• Wash well, drain and dry greens before storing; chill well before using.
• To core lettuce, smack head stem end down on counter top.  Then twist the core out.
• It is better to tear greens into bite sized pieces to avoid bruising with knife.
• Don’t cut up tomatoes for a tossed salad since their juices thin the dressing and wilt the greens.  Use them only for garnishing the salad bowl.
• Select only firm, hard, green cucumbers.  The skin should have a slight sheen, but if it is highly polished, it is probably waxed and the skin should be removed.
• Use wild greens such as dandelion, sorrel or winter cress for a different flavor and texture in tossed salads.

  

About Potato Salad

Potato salad is best made from potatoes cooked in their jackets and peeled and marinated while still warm.  Small red waxy potatoes hold their shape when sliced or diced and do not absorb an excessive amount of dressing or become mushy.

Soup Accompaniments

Clear Soups – Crisp crackers, cheese pastry, cheese-spread toast strips.

Cream Soups – Cheese popcorn, seeded crackers, pretzels, pickles and olives.

Chowders and Meat Soups – Melba toast, sour pickles, oyster crackers, bread sticks, relishes, toasted garlic bread.