Salads, both sweet and savoury are becoming more and more popular

I read this introductory sentence in my Modern Practical Cookery, dated about 1930, with disbelief…

Salads, both sweet and savoury, are becoming more and more popular. They may be served with hot or cold meat or poultry; or they may make a course pf their own , served in dainty individual dishes.

…but then I had second thoughts. When I make a salad (of which I am very fond) I usually have a base of leaves – lettuce, spinach, cress, watercress, cabbage, and I usually have various vegetables such as onions (spring, Spanish, ordinary…) cucumber, celery, radishes, carrots… and so on, but I quite often add whatever else is around, particularly grapes which give a nice sweet/sourness, and nuts and seeds and apples and cubes of cheese… and really whatever I fancy… which on occasion has included other fruit to hand such as strawberries and other berries, pineapple, black and other currants, dried fruit, in fact almost anything!

The salad section starts with leaves – ‘preparing the plants’, and goes on to serving suggestions and ‘to keep lettuce crisp’ and then to Green Salad. In what seems a rather random way there follows pickled eggs for salads, cheese balls, carrot and cheese balls and home-made salad cream and other dressings.

Now come the salad recipes, including:

Apple, ginger, and banana salad

4 bananas, sliced
2 eating apples, peeled, cored, and cut into 3 thick rounds
1 tbsp preserved ginger, chopped, and syrup
1 lettuce
½ head of celery, sliced and chopped
juice of ½ lemon
bottled salad cream

lay the apple slices in the lemon juice
mix the celery, ginger and bananas with the ginger syrup, lemon-juice and salad cream
shred the outside lettuce leaves and place in serving dish
place the apple slices on the lettuce leaves and then pile the banana mixture on top
decorate with the inner lettuce leaves

… and

Loganberry salad