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By HELEN W. SMITH
Bxtemioii Agent, Home Economic*
Nebuchadnezzar, who dined on grass in the Sixth Century, B.C., was the first salad eater on record. We don’t know what greens he dined on, but we know we have a large variety of greens and other good foods to make tasty salads.
Salads have long been a central feature of summertime menus, primarily because they don’t require that our digestive systems work overtime. And for centuries, lettuce with oil and vinegar dressing has been known to effectively whet the appetite for meats.
The great American tossed salad can contain almost anything from avacados to zucchini. One thing it must have is a crisp salad green. Greens
83.8%