Salad Combinations 3.. Suggested Luncheons. Graham bread sandwiches - lettuce and cottage cheese salad Radishes Fresh fruit - Cookies Whole wheat bread sandwiches - Lettuce and egg salad Tomatoes Fruit Salad - Oatmeal Cookies. Creamed Tomato Soup Whole wheat and nut Sandwiches - Cabbage salad Fresh fruits. Corn Soup - Cheese Sandwiches Fruit Salad Vegetable Soup - Lettuce Salad Fruit and Cookies Fruit Cocktail - Tuna fish Sandwiches. Apple and Celery salad Points in Favor of Salads as a Frequent Dish in the Diet - - Fresh fruits and vegetables should be used freely in the diet because of the mineral salts and vitamines they contain. They act as regulators of the body. 5-They are also valuable because of their laxative properties. 4 Salads have considerable food value since the greens used furnish the body with needful mineral salts and furnish bulk in the diet. Vegetable and fruit salads are refreshing and appetising. Meat salads contain much food value and may be substituted for the meat dish. Salads may be made an economical dish, as much left-over food may be used. POINTS TO BE REMEMBERED IN SALAD MAKING. All articles used in the salad should be cold. All greens used should be clean, crisp and dry. Cooked vegetables should be firm that they may be cut in neat pieces of uniform shape and size. The ingredients in the dressing must be carefully blended and n not too strong of acid, mustard or oil. If several food materials are used the flavors should blend. Salad leaves, lettuce or others, should be arranged first on the place for most salads. If garden peas are to be used for salad, let most of the water cook in. Let the peas stand in the samll amount of liquid remain­ing and they will be plump. Meat and fish should be freed from skin, gristle and bone and flaked or cut into cubes. Salad dressing should be added just before serving. Leaf lettuce or large leaves from head lettuce often need shredding. Shred with scissors or silver knife, as steel darkens lettuce and leaves disagreeable taste. Salads should be served daintily and attractively on the plates Avoid all appearance of carelessness. To marinate; Add salt, pepper, oil and vinegar to a salad ingredient or mixture and allow to stand until well seasoned. Meat fish and cooked vegetables used in salads should be well marinated and cold before mixing with crisp salad plants and salad dressing. Bananas should be marinated in lemon juice, orange juice or pineapple juice before using in a salad. This will keep them from turning dark color. A salad is perfectly dressed when each individual leaf or bit of vegetable is lightly coated with oil dressing.