SALADS

Report
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 –

– Look for bright characteristic
color and crispy texture

– Don’t buy wilted ,
damaged, or
decayed
vegetables, no
matter how good
the price, lost
nutrients & won’t
last long
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 –

Storage –
– Wash, drain well,
refrigerate
immediately
TYPES OF SALADS





A. Vegetables
B. Fruits
C. Grain
D. Protein
E. Gelatin
VEGETABLE SALADS


1.
2.
Greens
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

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