SALADS

In the past, when traditional camp cooking dominated the scene, salads were given short shrift; the idea was that they were not hearty enough for out-of-doors appetites. Well, “hearty” is one thing, and “heavy” is something else again. The truth of the matter is that salads are especially appropriate for the traveler’s menu. They are delicious, refreshing, quick and easy to prepare. There are salads to serve as the perfect side dish, and salads that will make a meal. There are times when nothing will hit the spot in quite the way that a good crisp salad will.

“Finger” salad comes first. Carrot sticks, radishes, celery, spring onions, green and red pepper slices, cherry tomatoes, cauliflower buds, small slices of cabbage, sliced cucumbers, sliced raw mushrooms, diced raw turnips. Salt and pepper if you like it, or a dip. Sour cream makes a good dip.

Variations on a Tossed Salad

Tossed salad is the universal favorite. Start with lettuce, raw spinach or any of a dozen other fresh greens and add almost anything that comes to hand. (Crumbled left-over bacon, for instance, is a good addition.)

Use your favorite bottled salad dressing, a mix, or make your own. Just remember that the ratio is 3 parts oil to 1 of vinegar, with salt, pepper and whatever other seasonings you like added. Dill is good with cabbage, basil with tomatoes; garlic, mustard, paprika, or celery salt may also be added. Try adding a few tablespoons of cottage cheese to the bowl, before you toss the salad, or a good sprinkling of grated parmesan cheese.

More Salad Suggestions

• Slaw goes especially well with sandwiches, for some reason. Try adding diced apple and/or celery. Or chilled, left-over green beans.
• Canned potato salad is improved with the addition of mayonnaise, thinned with a little vinegar, and the cut-up tops of spring onions.
• Ripe summer tomatoes are wonderful almost any way. Slice them and serve them plain, with a little oil and vinegar and a touch of basil; or with onion slices; or quarter the tomatoes and serve them with cottage cheese or diced cheddar cheese.
• Canned asparagus, drained and served cold with French dressing,  becomes asparagus vinaigrette and it tastes as good as it sounds. Canned green beans do well with this treatment, too; add a touch of tarragon to the salad dressing if you have it. Canned artichoke hearts are good, marinated in French dressing, and so are canned garbanzos, drained, and served on a bed of lettuce.
• Chopped apples and celery with cut-up pecans, tossed with mayonnaise.
• Spinach leaves with 2 sliced hard-boiled eggs and red onion rings. Toss with dressing made of 1/4 package garlic salad dressing mix, ½ cup sour cream, and lemon juice to taste.
• Bibb lettuce with sliced hard- boiled egg, sliced celery, French dressing.
• Pickled beets, drained, with onion rings.
• Grapefruit sections, canned or fresh, with avocado slices, on lettuce garnished with mayonnaise.
• Fresh orange slices, sliced banana, diced apple, on lettuce with French dressing.
• Slices of orange on watercress or parsley with French dressing.
• Raw shredded carrots, mixed with half sour cream and half mayonnaise, seasoned with tarragon.
• Canned sauerkraut, chilled and drained, tossed with French dressing.
• Wedges of lettuce garnished with mayonnaise mixed with a little chili sauce.
• Canned kidney beans, drained, combined with chopped sweet pickles and onion, tossed with French dressing thinned with a little of the sweet pickle liquid. Serve on lettuce.
• Canned potatoes sliced, marinated in French dressing with chopped green onions and cucumber.
• Canned corn marinated in French dressing and served with onion rings.