Success Secrets About Salads

Hello from HomeHaven! So glad you have stopped by. Let's talk about veggies!!!

Vegetables are suppose to be soooooo good for people and at my age I have to discipline myself to eat them. Honestly, I have not been a big fan of veggies...ever. I'd rather eat meat, bread, and drink milk.

Just like cleaning the toilet, I have to make the decision to eat vegetables, smaller portions of meat and bread. I don't have to feel like eating veggies...I have to discipline myself to eat them.

So I must. I will WILL it.

We had a delicious Sunday Evening Salad. I'd like to eat vegetable salads for Sunday every Sunday and then again for supper mid-week on Wednesdays. That's two deliberate Salad meals a week. Plenty of protein with boiled eggs, bacon and chunks of meat mixed in with the lettuce, spinach leaves, etc.

The temperatures have been rising and when preparing salads there isn't the heating up of the kitchen. Energy saver!

Chapter XV about Salads in my 1926 copy of The ART OF COOKING AND SERVING Book by Sarah Field Splint mentions SUCCESS SECRETS. Let me share what she wrote.

SUCCESS SECRETS

1. Include at least one salad in your menus every day.

2. Keep a supply of fresh, carefully washed salad greens in a clean cheesecloth bag in your ice box.

3. Do not discard the outer leaves of a head of lettuce or Romaine. Shread them and use for the foundation of another salad.

4. Chill thoroughly all ingredients used for salads, such as meat, fish, vegetables and fruit.

5. Apples, bananas and pears turn dark after slicing, so prepare them at the last minute. Or cover them with French Dressing or lemon juice to prevent them from discoloring.

6. Don't think you have to make up a fresh supply of salad dressing for every meal at which a salad is served. Any of the dressings given in this chapter, except those to which whipped cream is added, will keep for several days, if kept in a covered jar in the ice box.

7. Don't put the dressing on the salad until immediately before serving. It wilts the greens.

8. Be particular about the appearance of your salad. Remember many of us " eat with our eyes."

9. Vary your salad course frequently by using crisp shredded cabbage instead of lettuce for the foundation.

10. Don't always use the same dressing on the same salad! Dress up an old salad with one of the new dressings in this chapter.

11. Don't think salads have to be elaborate to be good. Any of the following are easy to prepare and delicious served with an appropriate dressing: hearts of lettuce, watercress, chicory, Romaine, shredded lettuce and endive, sliced pineapple and cream cheese balls, sliced cucumber and watercress, stuffed celery and hearts of romaine, shredded cabbage and peanut, grapefruit and orange.

Thank you Sarah...GOOD SECRETS TO KNOW!

I didn't know about the cheesecloth bags for storing freshly washed salad greens...think this is a green thing instead of using plastic storage bags.

My refridgerator is my ICE BOX!!!!

More about SaLaDs tomorrow.

Dear Lord, I want to Thank you for vegetables. You can make these actually look beautiful to us. They are beautiful, nutritious and delicious as well. You know your stuff. With your help, I could begin to crave vegetables and look forward to eating a variety of them. In Jesus Name I pray, Amen.

Do you have a favorite vegetable??? Mine are potatoes.

No longer a couch potato!

No better way to make your dining experience more enjoyable than to have you present and sitting together with Loved Ones and chatting away about life, liberty and the pursuit of happiness along with hopes and dreams...plans for the week...good news.

~Deanna~