S A L A D S

S A L A D S
can be eaten as:
 APPETIZER /SNACK
Light/ Small/ Before a Meal/ Stimulates
Appetite
 ACCOMPANIMENT
Light/ Tossed/ Hearty
 MAIN DISH
Greens/ Vegetables/ Meat/ Light/ Filling
SALAD GREENS

BUYING GUIDE – what

to look for when
buying salad greens:
 Color and Texture
 Shape
 Size
 General Condition
 GREENS BUYING GUIDE
what to look for:
 Color and Texture –  Good Condition –
– Look for bright characteristic – Don’t buy wilted ,
color and crispy texture damaged, or
 Good Typical Shape – decayed
vegetables, no
– poor shape often means poor matter how good
flavor and texture the price, lost
 Size – nutrients & won’t
– Dense and moderately heavy for last long
size; should have a little give  Storage –
 Large vegetables may be – Wash, drain well,
overripe, course and have a poor refrigerate
flavor immediately
– Small vegetables may lack flavor
and be immature
TYPES OF SALADS

 A. Vegetables
 B. Fruits
 C. Grain
 D. Protein
 E. Gelatin
 VEGETABLE SALADS
 1. Greens
 2. Raw Vegetables
– (ex. cucumber, carrots,
tomatoes, onion, radishes,
celery, green pepper)
 3. Cold cooked vegetables
 4. Unusual Greens – lend
a unique color, texture,
shape, and flavor
– Ex. Dandelion and watercress
 Fruits
1. 1. Combinations of fruits
for complimentary flavors
and textures
 2. Can be cut fruits
arranged
 3. Can use shell of fruit for
decoration
– Watermelon bowls
– Pineapple boats
– Orange or Avocado cup
4. Delicious part of dressing
or served with dressing
Grain Products

 1. Rice
 2. Pasta – pasta salad
 3. Bulgar -tabouli
4. Combined - with fruit/meat/
vegetables
RICE SALAD
 PASTA SALADS


BULGAR SALAD - tabouli
 COMBINED SALADS
with Fruit/Meat/Vegetables
PROTEIN SALADS

 Cheese
 Eggs
 Cooked or canned meat
– Fish
– Poultry
– Meat
– Shellfish
CHEESE SALAD (goat cheese)
EGG SALAD
MEAT SALADS
GELATIN SALADS

 Fruit, Vegetable, and Protein in flavored

gelatin
 Acids like vinegar or citrus reduce
sweetness
 Certain fruits contain enzymes that
break down protein in gelatin so it won’t
firm up. Use these fruits only when
canned or cooked
– Pineapple
– Mango
– Papaya
WAYS TO PREPARE SALADS
TOSSED SALADS

 Mixed Greens
 Other Fruits and
Vegetables
 Tossed with
Dressing
MIXED SALAD

 All ingredients
mixed together with
dressing
 Usually no greens
 Heartier salad
 Common
Ingredients:
– Potatoes, rice, pasta
ARRANGED SALAD

 Ingredients separate
 Ingredients
arranged in
attractive pattern
 Dressing served
separately
LAYERED SALAD

 Ingredients
arranged in layers
 Topped with
dressing
MOLDED SALAD

 Decorative mold
shape
 Rice, potato, or
gelatin salads
COOKED SALADS
 Hearty salads
 Wilted lettuce salads
FROZEN SALADS

 Salads made with

– Fruit and whipped
cream
– Mayonnaise
– Cream cheese
DRESSINGS
French Style
 1. Vinegar, oil & seasonings
 2. Variations: blue cheese, bacon, sour
cream, honey, ketchup
Mayonnaise
 1. Salad Oil, egg yolk, acid (vinegar or
lemon juice)
Cooked Dressing
 1. Eggs, milk or water, seasonings,
thickened with flour