Importance of salad

The popularity of salads in one form or another has never been so great as it is today - the latter part of the twentieth century.  The eating of salads is perceived by all sections of the population as making a positive contribution to good health and the emphasis on the necessity for some sort of fresh or cooked vegetables as part of the general diet is only to be applauded and encouraged; but it is well to bear in mind that many of the raw vegetables used in salads are not always easily digestible.  Because of this the utilization of cooked or blanched vegetables can sometimes be more acceptable for the latter part of the evening. Salads provide variety and contrast of texture and colour to the menu.  They are suitable for eating at any time of the day or season of the year but make a particularly welcome contribution to the menu in the summer months when a wide variety of fresh home-grown produce is available at reasonable prices. They can be offered as part of the hor-d’oeuvre selection or as on hors-d’oeuvre by itself and as an accompaniment to cold meats, cold dishes or grills and roast meats.  A well-presented combination of ingredients can provide a meal in itself and when correctly-selected ingredients are used salads are very popular for vegetarians of all persuasions. In general, salads are cold preparations made from raw, cooked or blanched vegetables, singly or in combination, and can include other items such as fresh herbs, fruits, nuts and cooked eggs, pasta, rice, fish, meat and poultry; their flavouring and seasoning is effected by the use of a wide variety of dressings or sauces. 

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