Cooked vegetables.—Beans, string and whole, beets, cauliflower, carrots, potatoes, and spinach.
Fruits uncooked.—Any fresh fruit, possibly with the exception of some of the berries.
Meat and poultry.—The white meats like veal, chicken, and turkey are more attractive in salad, but any kind of cold meat may be used.
Fish and shellfish.—Lobsters, crabs, scallops, and cold fish.
Nuts.—Several kinds may be used in combination with fruit.
Jellies.—Tomato jelly, meat, chicken, and fish molded in jelly, may be served as a salad.
Eggs.—Hard-boiled eggs are used as a garnish.
Cream cheese.—May be served with lettuce.
Salad dressings.—Plain lettuce or celery served with salt is in a sense a salad, but it is our custom to dress the lettuce with a mixture which contains an acid and usually an oil. A very simple, old-fashioned form of dressing used in this country is vinegar and sugar. Substitute lemon juice or fresh lime juice for the vinegar and you will have a very refreshing and simple salad for a summer day.