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Salad Garnishing


Successful garnishing of a salad requires a sense of good color combination, judgment in blending flavors, and ingenuity in arranging materials. Usually it is well to use only edible materials for garnishing. Certain flowers and greens may be used to advantage, however, in garnishing the salad for an occasional dinner or luncheon. Celery with "fringed ends," stuffed olives cut in slices, lettuce shredded or whole, pimentos, parsley, hard-cooked eggs sliced or pressed through strainer, and vegetables of pronounced color (as beets or carrots) cut into slices, cubes, or fancy shapes, all these make pleasing garnishes.


School and Home Cooking (1920).


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