Originally published June 25, 1984
Salads have an important place in our daily fare. The simple green salad is served at dinner, separating the soup course and the meat course.
The important dinners call for a salad and a platter of assorted cheeses, especially if the dessert may take a while.
During the warmer months, many include a green salad at every meal and also enjoy salads which travel well for outings.