Throughout, this cookbook discusses the importance of food presentation and appropriate accompaniments when serving salads to others. The Cherry and Cheese Salad recipe recommends placing warm, buttered crackers under the salad. The hostess only added the lettuce and mayonnaise to make the dish more desirable. This recipe is located under the “Fruit Salads” section, with the main ingredient being chilled canned dark cherries that act as boats carrying a cheese ball filled with walnuts. The purpose of salads was to preserve the nutrients in fruits and vegetables that were usually lost through the cooking process. Therefore, this recipe and many others only include freezing or cooling in the preparation method. The recipe’s measurements for each ingredient are somewhat clear but the directions are rather vague. For example, the recipe does not explain how to pit a cherry or fill the cherry with the cheese and nut mixture.

Butterfly Salad is an excellent example of the creativity found in Salads for Health. Since the book is intended for women, as stated in the preface, it makes sense to include fun recipes that allow women to make healthy fruits and vegetables more appealing to their families. The creation of pineapple butterflies and candlesticks made from bananas was another way to get children interested in healthy foods. Similar to the Cherry and Cheese Salad, Butterfly Salad relies on canned and preserved ingredients such as pineapple and olives, and other items that were affordable when budgets were tighter in the 1930s.