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

ACCOMPANIMENTLight/ Tossed/ Hearty

MAIN DISHGreens/ 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 GUIDEwhat to look for:

Color and Texture – – Look for bright characteristic

color and crispy texture Good Typical Shape –

– poor shape often means poor flavor and texture

Size – – Dense and moderately heavy

for size; should have a little give

Large vegetables may be overripe, course and have a poor flavor

– Small vegetables may lack flavor and be immature

Good Condition – – Don’t buy

wilted , damaged, or decayed vegetables, no matter how good the price, lost nutrients & won’t last long

Storage – – Wash, drain well,

refrigerate immediately

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 SALADSwith 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

DRESSINGSFrench 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