The fire was invented and man learnt how to cook food. At first the cooked food was probably provided for variety and a change from raw food, but today it dominates our tables. Even now, centuries later, our taste buds do appreciate raw food. Whether just to munch on till// the main course arrives or at home as a filler,no meal is complete without a salad.

There are infinite varieties of salads. Apart from the usual salads of cucumber - tomato - onion etc., there are fruit salads, salads with sprouted grams, Russian salads, salads with nuts/almonds/raisins and other ingredients like cottage cheese, egg, chicken ham, beans, boiled potatoes and so on. The ingredients in a salad can also be varied according to one’s imagination, taste and season.

Salads can be had as a snack, a side dish, and an accompaniment to a meal or even as a main dish. Many people prefer munching cucumber or carrot sticks along with their drinks instead of fried snacks. You can serve a healthy curd dip along with the salad sticks.

While choosing vegetables for a salad we have to keep in mind that they should be fresh. No amount of maneuvering can disguise an overripe tomato or a limp lettuce leaf.

Herbs add flavour, texture and visual pleasure to a salad each of which can be changed simply by varying the kinds of herbs used. Fresh herbs (rather than dried ones) are preferable, since their flavours are milder. Some of the herbs used in salads are coriander leaves (dhania patta), tulsi leaves (basil), curry leaves, mint leaves (pudina), parsley, sage and thyme. Salads do not need such garnishing as such, because they look colourful and attractive by themselves. However, different types of garnishing may be used to make them look more attractive - e.g. cherries, cashews, dry fruits, vegetable carving flowers etc.

Salads, when served specially at parties, can specially at parties, can be attractively and artistically arranged. Beautiful and intr
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