Some country hostesses confess they rarely use a recipe to make tossed salads. They rub the bowl with a cut garlic clove, add bite-size pieces of lettuce or other greens (tender, baby spinach leaves, beet greens and dandelion greens are favorites) and toss them with bottled salad dressing from their supermarkets. The one point these salad-makers emphasize is that they combine vegetables and dressing at the last minute before serving to avoid wilting. Sometimes, for the sake of variety, they add non-leafy vegetables, such as cauliflower, onions, celery, green peppers, tomatoes and pickled beets.
We give you four recipes for exceptionally good and different green salads developed by home economists in our Countryside Test Kitchens. They have won more than their share of compliments from hostesses and their guests—you will like them.
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