30 - Sunday, May 19, 1985 - North Shore News
5 THE WONDERFUL

WORLD OF FOOD
Mona Brun

How many times have
you chosen a restaurant
for lunch or dinner
because of its super salad
bar? If your family is like
mine, the answer will be
“quite often’. | think that
the invention of the salad
bar with its selection of
crisp, cool inviting
vegetables combined with
interesting toppings and
-‘go-withs’ plus a selection

of dressings is the greatest
thing since sliced bread.
You don't have to wait
until you are in a
restaurant to enjoy a salad
bar, of course. It's fun to
make one up at home. Our
produce department
makes this easy.
Remember the same car-
dinal rules apply for you as
for the restaurateur.
Greens must be FRESH!
Let's start with lettuce
~~ you can have a tossed
green salad or a selection

of lettuces, torn into bite-

size pieces — red, ro-
maine, butter, endive,
iceberg, to name a few. |
prefer tomato wedges in a
separate bowl as they are
inclined to make the let-
tuce watery if they stand
too long. But by all means
top the lettuces with chop-
ped green onions.

A bowl of carrot, celery,
turnip and jicama sticks is
an excellent addition.
Sliced cucumbers are a
must. Use the long English

variety, run the tines of a
fork down the sides, slice
on the bias.

Alfalfa sprouts —- superb!
Fresh beans, of asparagus
in season, cooked and
chilled, or served raw.
Garbanzo and kidney
beans.

The small canned corn
cobs.

Avocado wedges,
marinated artichoke
hearts, raw cauliflowerets.
Toppings — Parmesan
cheese, sunflower seeds,

sesame seeds, raisins.
crisp cooked crumbled
bacon, croutons of your
choice,

Dressings — oil and
vinegar, Italian, French,

.Bleu cheese are standbys.

The beauty of a salad |

- bar is that you can return

what is left over to the
fridge for later use. Salad
greens stored on their own
keep far longer than when
they have been made into
a salad. ;
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