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2009Oklahoma Cooperative Extension Service1 Healthy Living A-Z Salad Essentials NameTitleCounty.

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Presentation on theme: "2009Oklahoma Cooperative Extension Service1 Healthy Living A-Z Salad Essentials NameTitleCounty."— Presentation transcript:

1 2009Oklahoma Cooperative Extension Service1 Healthy Living A-Z Salad Essentials NameTitleCounty

2 2009Oklahoma Cooperative Extension Service2 Today you will learn: Basic salad facts Basic salad facts Food safety tips for salads Food safety tips for salads Types of salads Types of salads Ways to prepare salads Ways to prepare salads How salads are served How salads are served Guidelines for making salads Guidelines for making salads Salad making equipment Salad making equipment Salad recipes Salad recipes

3 2009Oklahoma Cooperative Extension Service3 Salad facts Mainstay on many menus Mainstay on many menus Add color, flavor, and texture Add color, flavor, and texture Supply a variety of nutrients Supply a variety of nutrients Amount of produce recommended per day for 2,000 calorie/day diet Amount of produce recommended per day for 2,000 calorie/day diet 2-1/2 cups vegetables 2-1/2 cups vegetables 2 cups fruits 2 cups fruits

4 2009Oklahoma Cooperative Extension Service4 Salad facts Ingredients change with season and locality Ingredients change with season and locality Economical use of leftovers Economical use of leftovers

5 2009Oklahoma Cooperative Extension Service5 Types of salads Vegetables Vegetables Fruits Fruits Grain Products Grain Products Protein Foods Protein Foods Gelatin Gelatin Combination Combination

6 2009Oklahoma Cooperative Extension Service6 Ways to prepare salads Tossed Tossed Mixed Mixed Arranged Arranged Layered Layered Molded Cooked Frozen

7 2009Oklahoma Cooperative Extension Service7 How salads are served Appetizer

8 2009Oklahoma Cooperative Extension Service8 How salads are served Accompaniment

9 2009Oklahoma Cooperative Extension Service9 How salads are served Main dish

10 2009Oklahoma Cooperative Extension Service10 How salads are served Dessert

11 Exploring greens Darker leaves are richer in nutrients Darker leaves are richer in nutrients Provide beta-carotene, vitamin C, calcium, iron (may not be available to body), fiber Provide beta-carotene, vitamin C, calcium, iron (may not be available to body), fiber Iceberg lettuce is most popular but is lower in nutrition Iceberg lettuce is most popular but is lower in nutrition Unique tastes & textures of greens. Unique tastes & textures of greens. 2009Oklahoma Cooperative Extension Service11

12 2009Oklahoma Cooperative Extension Service12 Preparation guidelines Select fresh, crisp, colorful foods Select fresh, crisp, colorful foods Wash and blot dry Wash and blot dry Tear, dont cut leafy greens Tear, dont cut leafy greens Use antioxidant to prevent browning Use antioxidant to prevent browning

13 2009Oklahoma Cooperative Extension Service13 Preparation guidelines Ingredients uniform in size Ingredients uniform in size Cut or shred firm vegetables Cut or shred firm vegetables Add dressing just before serving Add dressing just before serving

14 2009Oklahoma Cooperative Extension Service14 Safe Salad Preparation Protect your family from harmful bacteria Protect your family from harmful bacteria Clean Clean Separate Separate Cook Cook Chill Chill

15 Food safety tips for fresh produce Begin with clean hands Begin with clean hands Cut away damaged or bruised areas Cut away damaged or bruised areas All produce should be thoroughly washed before eating. All produce should be thoroughly washed before eating. Dont use soap, detergent or commercial produce washes Dont use soap, detergent or commercial produce washes Scrub firm produce Scrub firm produce Drying produce Drying produce 2009Oklahoma Cooperative Extension Service15

16 What about pre-washed produce? If prewashed is stated on label can use with no further washing If prewashed is stated on label can use with no further washing As extra measure of caution, wash produce again just before use As extra measure of caution, wash produce again just before use Wash precut, prewashed produce in open bags before use Wash precut, prewashed produce in open bags before use 2009Oklahoma Cooperative Extension Service16

17 Separate for safety Keep produce to be eaten raw separate from other foods Keep produce to be eaten raw separate from other foods Wash cutting boards, dishes, utensils & counter tops with hot water & soap Wash cutting boards, dishes, utensils & counter tops with hot water & soap Wash plastic or other non-porous cutting boards in dishwasher Wash plastic or other non-porous cutting boards in dishwasher 2009Oklahoma Cooperative Extension Service17

18 2009Oklahoma Cooperative Extension Service18 Making a Salad Base Body Dressing

19 2009Oklahoma Cooperative Extension Service19 Sunflower seeds Sunflower seeds Cherry tomatoes Cherry tomatoes Mandarin oranges Mandarin oranges Artichoke hearts Artichoke hearts Leftovers Leftovers Toss in nutrition Cooked beans Raisins/grapes Almonds Wheat germ Sprouts

20 2009Oklahoma Cooperative Extension Service20 Basic salad making equipment Cutting board Cutting board Appropriate knives: French knife, paring or utility knife, serrated knife Appropriate knives: French knife, paring or utility knife, serrated knife Strainer, colander Strainer, colander Kitchen shears Kitchen shears Shredder Shredder Peeler/parer Peeler/parer

21 2009Oklahoma Cooperative Extension Service21 Specialty items Salad spinner Salad spinner Egg and tomato slicers Egg and tomato slicers Melon ball cutter Melon ball cutter Corer Corer Chopper Chopper Grater Grater Food processor Food processor

22 2009Oklahoma Cooperative Extension Service22 Create a tossed salad 6 cups washed assorted greens, torn 6 cups washed assorted greens, torn 1-1/2 cups desired salad ingredients 1-1/2 cups desired salad ingredients Salad dressing (consider reduced fat) Salad dressing (consider reduced fat) Garnish, if desired Garnish, if desired 1. Combine salad ingredients. 2. Cover and chill. 3. Toss with dressing 4. Garnish

23 2009Oklahoma Cooperative Extension Service23 Today you learned about: Basic salad facts Basic salad facts Food safety tips for salads Food safety tips for salads Types of salads Types of salads Ways to prepare salads Ways to prepare salads How salads are served How salads are served Guidelines for making salads Guidelines for making salads Salad making equipment Salad making equipment Salad recipes Salad recipes

24 200924Oklahoma Cooperative Extension Service


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