Vary your salad greens. Try chicory, escarole, endive, kale, spinach, dandelion greens, romaine, watercress, and chinese cabbage.
Some salad fruits are likely to turn dark on standing; dip these in a little citrus juice.
Drain canned fruits and vegetables before you add them to a salad.
Tips on dressings
Main-dish salads made with meat, fish, poultry, eggs, beans, cheese, or potatoes usually call for a mayonnaise-type dressing, but some are good with french or italian dressing (p. [53]).
On vegetable salads and vegetable-fruit combinations, try french, italian, thousand island, or Roquefort or blue cheese dressing (p. [53]). Fruit salads taste best with sweet dressings—sweet french, orange-honey, or celery seed dressing ([p. [53]]).
Prevent sogginess and wilting by using just enough salad dressing to moisten ingredients. Add dressing to raw vegetable salads at the last minute unless your recipe calls for marinated vegetables.
Salad go-togethers
Some salad combinations are traditional—lettuce and sliced tomatoes, canned peaches and cottage cheese. You can make a variety of salads by sometimes contrasting flavors and textures, sometimes complementing them.
Ingredients that go well together in salads are suggested below.