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  • Salads

    Creator:
    Dyer, Mildred and Buchanan, Mildred
    Abstract:
    As a nation salad is a dish we do not sufficiently appreciate; while the French perhaps surpass all other countries in the number and variety of their salads. Their quick ingenuity seems to enable them to turn almost everything in nature that is edible into a tempting salad. Am expert...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    Salads THESIS THESIS ON SALAD S. Submitted to the

  • Adventures in salad making

    Creator:
    Oregon State University. Extension Service
    Abstract:
    Reprinted August 1972. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
    Resource Type:
    Technical Report
    Full Text:
    Extension Nutrition Specialists Oregon State University Want to perfect the art of salad making? Wish

  • Salads make the difference

    Creator:
    Kolshorn, Agnes (Agnes M.) and Oregon State College. Federal Cooperative Extension Service
    Abstract:
    Published July 1956. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
    Resource Type:
    Technical Report
    Full Text:
    some raw fruits or vegetables, without salad dressing. Vary your salad; vary your salad dressings

  • Salads

    Creator:
    Russ, Edna Mae
    Abstract:
    "Salads are not a food of nutriment but are healthful because of mineral salts, which contain cooling and crispness properties--variety they give the diet. And salads should be served at every luncheon and dinner, the meat salad being served at luncheon or supper, while the lighter in dietetic value with...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    to rectify your palate, An olive, capers, or some better salad." Salads are not a modern

  • Salads

    Creator:
    Irvine, Georgia
    Abstract:
    Certain uncooked plants, fruits, nuts, cooked vegetables and meats seasoned with condiments and dresses with oils constitute what is known as salads. The salad plant contains no appreciable amount of nutriment, yet are, owing to their crispness and cooling properties, an indispensable portion of the ideal dinner, and are aids...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    . Material used for salad. 2. Four classes. 3. Qualities. 1. Beneficial 2. Economical 3. Attractive