August 7, 2002


The Meal-Size Salad (Russell Cronkhite, August 7, 2002, The Washington Post)
Chef's salad. Cobb Salad. Salade Nicoise. These classic main-course salads, which combine vegetables, meat, seafood or cheese, are favorites all year round because they offer a prototype, a starting point for our own variations. They provide a pleasing contrast of flavors, textures, colors and temperatures.

Whether we realize it or not, when we order a salad we want a balance between salty and sweet, vinegar and oil, leafy greens and crisp vegetables. But we do realize that we also want juicy red tomatoes against tender green leaves of spinach, cool and creamy avocado juxtaposed against tangy pink grapefruit or nutty grilled corn alongside the snap of colorful bell peppers.

Iceburg Lettuce, can of Swanson's chicken, Baco's, Ranch Dressing--you're all set. Posted by Orrin Judd at August 7, 2002 8:41 PM
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