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By SANDRA RICHARDSON
Extcmion Agent. Home Economic*
Salads are enjoyed year round, but it is only May through October that they are really given high priority on menus. Perhaps we can blame this on the weather. As the weather becomes hot and steadily muggier, a hot and heavy meal is the last thing anyone wants to consider eating, let alone cooking.
Greens are the backbone of most salads. And what a variety from which to choose there is at the supermarket. There’s lettuce, spinach, escarole, endive, and watercress, to name a few. On their own, they’re very good — mixed, they’re sensational!
There are two basic groups of lettuce - head and leaf. Crisp iceberg and the delicate Boston or bibb are head varieties. White romaine, red leaf, and the tender curly leaf come under the leafbanner.
Spinach is superb for salads, alone or teamed with other greens. In fact, some who don’t care for spinach cooked often like it raw.
Choose greens that are bright and fresh-looking. Avoid those that are droopy, wilted, or flabby. Re
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