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e Wash all fresh fruits and vegetables carefully.

© Cut foods into medium-sized pieces so that they keep their
identity.

e Drain all foods well before adding the dressing.
e Toss salads with two forks to mix.

® Season imaginatively and to taste, for example try mint with
fruit, peas, beets, onions; basil and marjoram with tomatoes;
rosemary with cauliflower, and anise with apple.

e Add dressing to green and fruit salads just before serving.

e Combine dressing with meat, potato and mixed vegetables an
hour before serving to allow for a blending of flavors.

e Use only enough dressing to moisten.
® Serve salads thoroughly chilled on cold dishes.

® Garnish sparingly with edibles.

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