There are three types of salad in common use: the light or "green" salad of lettuce or other salad plants, cucumbers, tomatoes, or radishes; the substantial salad of meats, fish, or nutritious vegetables; and the fruit or cheese salad, suitable for dessert.

In the recipes that follow, the fruit salads, and a few other kinds, are usually given without definite amounts. The size of fruits and the desired size of servings determine the amount. For instance, half an egg or a whole egg may be allowed to each person. If pears or peaches are large, half of one makes a fair-sized serving; but if fruit is small, or servings are to be large, one and one-half or two must be allowed to each. If lettuce is to be served alone, at least nine large heads are needed; if used as foundation or garnish, six large heads are sufficient, unless servings are to be very generous in size.

Wash salad plants thoroughly, and keep in cold place until served. Marinate vegetables and meats for an hour or more in freshly made or left-over French Dressing. Do not add dressing to green salads till just before serving, as they wilt very quickly.

If parsley (or lettuce) is washed and kept in tightly covered receptacle, it will keep fresh and crisp for some time.

There are several oils, besides olive oil, that are suitable and satisfactory for marinating salads, and for dressings; cottonseed, peanut, and corn oil are particularly good.