By Miriam Birdseye

The word salad is derived from the Latin salatus, meaning salted. The original salad probably consisted of crisp leaf or stem vegetables dressed with salt. With the passage of years, the meaning of the term has been expanded to include any food or combination of foods served with an acid-bearing dressing, provided it is accompanied by some crisp salad-green as an important part of the dish itself or as a conspicuous garnish. The typical salad, however, remains a dish of crisp salad greens with some very simple dressing, sometimes only oil and salt.

Salads offer a palatable and attractive way of disposing of small quantities of choice left-over vegetables, fruits, or meats, and of introducing fruits and vegetables into the daily meals, especially green leaf-vegetables, which are known to be excellent sources of food-iron. Salads lend a strong color note, pleasantly acid flavor, and succulence to the menu. Probably no other type of dish solves as many of the menu-maker's problems as does salad; and this is the real secret of its popularity.