Salads Are Not Just for Summer Eating

Salad seems like the perfect summer dish, but do not think summer is the only salad season. Today, as people become conscious of the importance of nutrition and the value of maintaining a normal weight, salads are becoming more and more popular all year long. A variety of foods can be included in a salad platter to form a well balanced meal. Include plenty of lettuce, shredded cabbage, endive, chicory, or raw spinach, or mix several greens to your liking.

When leafy vegetables are not in season, root vegetables can be a good substitute. Beets, carrots, turnips and potatoes can be used in slices or chunks; or, for interesting texture and added crispness, grate these vegetables raw. Onions are available all year long, but they are especially good in the winter, when seasonal summer vegetables are scarce. Nuts provide salads with excellent protein as well as crunchy texture. Tomatoes are a good source of vitamin C, especially those picked at the height of the true tomato season, late summer and early fall, but even winter tomatoes provide some vitamins. Other good salad vegetables to use raw are cucumbers, celery, cauliflower, green peas, green peppers and radishes; all of these add crispness and flavor, and since they do not require cooking, it is simple to use them. Fruits can also be added to salads, and they go well with meats and poultry. Just use your imagination.

Always wash salad vegetables well; when preparing greens of any sort, lift them out of the washing water and shake off as much water as possible. Then get them reasonably dry by shaking in a cloth or salad basket. Shred soft greens, especially lettuce, by hand, to prevent discoloration of the leaves.

Although unpeeled tomatoes can be used, peeling them contributes more elegance to the preparation. It is easy to pull the skin off a fully ripe tomato, but the following method works for any tomato: dip it into near boiling water for a few seconds; the skin will burst, and you can pull it off easily.

Such firm vegetables as radishes, carrots and turnips can be cut to make attractive garnishes. Radishes are especially good because of their rosy exterior and white interior. To make radish roses, cut ¼ inch slices all around the outside of each radish, leaving the slices attached at the bottom. Chill the radishes in ice water for about 30 minutes to crisp them and make the little slices curl outward.

Meats are splendid additions to many salads. Though you might on some occasion prepare meat just for salad, it is more probably that you would use cold meat left over from an earlier preparation. We suggest roast or poached chicken, duck or turkey; ham, corned beef or corned tongue; roast beef or pot roast; pork roast, veal roast or leg of lamb. Cooked bacon is also a good addition. For salads, it is best not to use meat from stew, meat loaves or meatballs.

Cold meats for salads can be cut into dice, shoestrings, cubes or slices. Trim off any bones or fat.

Once you decide which vegetables, fruits, or meats that you want in your salad, just toss it all together and serve with your favorite dressing for a delicious meat any time of the year.