Fresh Vegetable Salad Recipe

This Fresh Vegetable Salad Recipe from "Laurel's Kitchen" is a vegetarian salad dish filled with nutrition for your good health.


| November/December 1977



This Fresh Vegetable Salad Recipe is a healthy choice for lunch or dinner.

This Fresh Vegetable Salad Recipe is a healthy choice for lunch or dinner.


Photo by Fotolia/Igor Normann

This Fresh Vegetable Salad Recipe is a healthy vegetarian salad from the cookbook "Laurel's Kitchen".

Fresh Vegetable Salad Recipe

Serve them before your main course, as most Americans do, or afterwards, in the Italian tradition, but don't fail to serve a truly splendid salad with every supper. Green salads should be the general rule. Raw leafy greens are an important source of B vitamins that are sometimes lost in cooking . . . the darker green, the better, as a rule.

Variety is the key to serving salad bowls that get emptied every night, to the last leaf. Never be mechanical about the salad course, because there's always some little thing you can add at the last minute to give it heightened appeal. Here are our suggestions for the perfect green salad:

Use lettuce that is fresh, crisp, clean, cold, and dry. We dry ours gently on a clean terry towel. You can wash and dry lettuce and put it in a bag or crisper in the refrigerator, then cut and dress it just before serving.

Try several varieties of lettuce in one salad: romaine, red leaf, butter, and loose leaf make good combinations. You can probably grow them all in your backyard garden. Fresh spinach, watercress, and young, tender beet greens are all nice additions.

Don't toss salads until you're ready to serve the meal. Use dressing at room temperature; it spreads further and coats the lettuce evenly.





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