<p><strong>SALAD AND SALAD DRESSINGS</strong><br />For Appeal To The Appetite<br />Chill ingredients before mixing - except for molded salads.<br />Provide tartness in the body of salad or dressing.<br />Use salad greens other than lettuce sometimes. Have you tried chicory, escarole, endive, kale, spinach, dandelion greens, romaine, watercress, and Chinese cabbage?<br />Sprinkle orange, lemon, lime, or pineapple juice on fruits that may turn dark - apples, peaches, and bananas, for instance.<br />For tossed green salads, tear greens in fairly large pieces or cut with scissors. Larger pieces give more body to the salad.<br />Prevent wilting and sogginess by drying the greens used in salads, draining canned foods well before adding to salad, using just enough salad dressing to moisten. For raw vegetable salads, add dressing at the last minute.<br /><br /><strong>Fruit Combinations<br /></strong>1. Sliced pineapple, apricot halves, sweet red cherries.<br />2. Watermelon balls, peach slices, orange slices.<br />3. Grapefruit sections, banana slices, berries or cherries.<br />4. Grapefruit sections, pared apple slices.<br />5. Peach slices, pear slices, halves of red plums.<br />6. Pineapple wedges, banana slices, strawberries.<br />7. Cooked dried fruit, white cherries, red raspberries.<br /><br /><strong>Fruit and Vegetable Combinations</strong><br />1. Shredded raw carrots, diced apples, raisins.<br />2. Sliced or ground cranberries, diced celery and apples, orange