Salads, Salads, and More Great Salads (the Way They Make 'em in California)

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by Kathryn Hannaford

From Cosmic Cookery by Kathryn Hannaford, copyright 1974 by Starmast Publications, 345 W. Clay St. Stockton, Calif. 95206. Reprinted by permission. This book is available in paperback ($5.95) from the publisher or from any good bookstore.

In 1974, Kathryn Hannaford of Stockton, California published Cosmic Cookery . . . a book of protein-balanced recipes that called for no eggs, fish, fowl, or meat. The book was written, she said, not only "for beginners in natural foods cooking, who know little about the endless combinations of nature's delights and the many ways to prepare them" . . . but also "for the experienced vegetarian who's looking for new ideas and inspiration".

Well, Cosmic Cookery— now in its third printing—does indeed provide both information and inspiration aplenty . . . and as proof of that we offer you Kathryn's suggestions on salads.

California—more than any other state in the Union—is known for its wonderful, inventive salads. But it doesn't matter where you live: Anyone armed with the following secrets can prepare an unlimited variety of beautiful, tempting, California-style salads.

To most people, the idea of a salad with a meal means a few tossed lettuce leaves and tomato wedges . . . with maybe some sliced radishes for added color. But—when you become aware of the varieties of available vegetation that can be used to make really superb salads—you'll give that part of the meal more prominence on your table . . . and perhaps even make the salad course the most colorful and tasty part of your whole lunch or dinner. The following is only a partial list of the many exciting vegetables that can be used in salads.

ASPARAGUS: The tender, sweet tips can be eaten raw or (as the stalks should be) cooked until they're barely done.

BEET GREENS: Wash leaves well and cut into bite-sized pieces. High in vitamin C.

BEETS: Scrub well with a vegetable brush, dry, and grate. Very sweet and juicy this way. High in iron.

BELL PEPPER: Remove the inner core, seeds, and membrane and slice into julienne strips, or garnish your salad with pepper rings.

BERMUDA ONION: These mild red onions make colorful salad decorations when cut into thin rings. The rings may be marinated and served alone or added to bean salads.

BOK CHOY: Both the green leaves and the white, bulbous base can be chopped and used.

BROCCOLI: All parts of this colorful green flowering vegetable can be added to salads. Cut the flowerets, leafy greens, and stems into very small pieces.

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