The tidiest and most thorough way to package a salad was to mold in in gelatin." ---Perfection Salad: Women and Cooking at the Turn of the Century, Laura Shapiro [North Point Press: New York] 1986 (p.96-99) Culinary evidence confirms salads of all kinds were very popular in America in the 1920s. Some of the more popular were: Eventually, the hold of domestic science relaxed and tossed salads once again found their way on American tables. Today, American salads range from the uninspired classic" lettuce wedge, tomato & cucumber doused with bottled dressing to tantalizing creations composed of interesting greens, asian fruits and vegetables, crisp noodles lightly tossed with sesame seed soy sauce.
Without the whipped cream, you can really taste the applesauce flavor.As time progressed, salads became more complicated. Dinner salads, as we know them today, were popular with Renaissance folks. This was chosen because in ancient times, salt was often an ingredient in the dressing. Katz, editor and William Woys Weaver, associate editor [Charles Scribner's Sons: New York] 2003, Volume 3 (p.Composed salads assembled with layers of ingredients were enjoyed in the 18th century. Notes here: "Salad, a term derived from the Latin sal (salt), which yielded the form salata, 'salted things' such as the raw vegetables eaen in classical times with a dressing of oil, vinegar or salt. 224-5) [NOTE: This book contains far more information than can be paraphrased here.294) Etymological notes & historic uses, Oxford English Dictionary: "Salad [a. "Salad greens, which did have to be served raw and crisp, demanded more complicated measures. At first "salad" referred to various kinds of greens pickled in vinegar or salt.