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About the only fresh vegetable, in fact, that is not ideal for a meat salad is iceberg lettuce. Its blanh taste and color are no match or eveji complement for robustly flavored meats and seafood.
Other choices for meat salads can come from either the pantry shelf or specialty markets. Olives, both black and pimento-stuffed green ad a tangy accent to any salad. HarjC cooked eggs do double duty both as garnish and main ingredient and also} as a thickener for some dressing^ when the yolks are mashed with the’ oil and vinegar or mayonnaise. \ i
Sun-dried tomatoes are a new op-4 tion for meat salads. Although they} are comparatively expensive, just a} few add an intense flavor, especially} to bean salads. Nuts, especially^ toasted pecans, cashews, and pinei-i nuts or coarsely chopped walnutfe? and macadamias, add flavor and tex;-} ture. •}
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