Green Salad Ideas

Dress up your salad greens with a variety of health-boosting additions.


| July/August 2007



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Thanks to the health-food craze of the ’60s, spa cuisine in the ’70s, nouvelle cuisine in the ’80s and the organic movement in the ’90s, salads have come of age. The legacy of iceberg lettuce, cucumber and tomato salads has been replaced with far more exotic and diverse options.


Recipes: 

• Pecan Pear Salad
Creamy Poppy Seed Salad Dressing
Tomato Onion Salad
Baked Sweet Potato Salad
Mustard Honey Dressing 

Garnishing Sidebars:

How to Toast Nuts 
How to Grill Onions 

According to The Joy of Cooking, the culinary bible of modern America, the term “salad” originally referred to the edible parts of various herbs and plants dressed solely with salt. Although leafy salad greens have been a part of the world’s great cuisines for centuries, the modern salad—as we know it—was virtually unheard of in the United States until the early 1900s, and uninspired until the second half of the 20th century.

Thanks to the health-food craze of the ’60s, spa cuisine in the ’70s, nouvelle cuisine in the ’80s and the organic movement in the ’90s, salads have come of age. The legacy of iceberg lettuce, cucumber and tomato salads has been replaced with far more exotic and diverse options.





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