How to toss up a perfect salad

• Complicated salad combinations should be avoided.
• Meat,fish or cooked vegetables should be neatly cut in fair-sized pieces instead of being chopped.
• All ingredients should be throughly chilled before being used.Greens should be washed in cold,salty water,then dried and kept in cheese-cloth bag in coldest part of fridge till needed.
• Fish and seafood should be marinated in French dressing for an hour or so before being made into salad.This preserves the color,freshness and firmness.If any of the other ingredients require marinating,put them in separate bowls and combine them just before serving.
• Some fruits like apples,bananas and pears have a tendency to darken after slicing.This can be avoided if you put them in water to which lemon juice has been added after they have been sliced.
• When you have a rich dessert,serve a light salad.If the dessert is going to be only a light touch of sweets,select a satisfying salad.
• See that the salad does not extend over the edge of the plate or the dressing may run onto your table linen.
• Dressings can be kept for several days in a covered jar in the refrigerator.But,it is well to remeber that the dressing should be added to the salad just before it is served.