Although salads have been around since the 1500s, I never had tossed salad until the late 1940s when I started eating at the homes of girlfriends.
Before that, the only “salads” I’d eaten were at Thanksgiving and Christmas. These usually were green or red Jell-O with fruit cocktail mixed through. Most of my family considered lettuce rabbit food.
When I first married, salads were a common accompaniment to meals. They’ve been part of my diet since. We usually have salads at dinner. I often have one for lunch, those being more robust.
For me, there are two main ingredients for tossed salad: crisp greens and good dressing. I like to buy different lettuces and often mix in spinach leaves.
I tear lettuce into bite-sized pieces, rinse well, then dry it in a lettuce spinner. A young chef-to-be once said to me, “Don’t cut it, tear it.” What I don’t use goes into an airtight container, kept in the crisper drawer. It holds well for a few days.
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