Our circa 1960s household didn’t think much about salad until we recognized it was simply a leafy vehicle for salad dressing.
I blame that provocative class cruet that Good Seasons sold alongside seasonings packets to create a zesty Italian vinaigrette (every “Brady Bunch”-era home had one). Once my mom started shaking that bottle, she had no trouble getting her four kids to eat salad. Soon we were demanding other flavors for our iceberg and tomato toss-ups: nubby Thousand Island; fireball-orange Catalina French; creamy Ranch; and my favorite, Green Goddess. All were bottled dressings that came from our local supermarket.