Salads

Types of Salads: Appetizer – Stimulate the appetite Fresh, crisp ingredients Tangy, flavorful dressing Appearance is important so garnishes should be attractive Portion should be small

Types of Salads: Accompaniment – Served with the main course of the meal either on the dinner or salad plate. This salad should contrast pleasantly with the rest of the meal in color, flavor, and texture. Sweet fruit salads can accompany ham and pork Vegetable salads accompany hearty meal Heavier salads such as pasta should be served with lighter entree

Types of Salads: Main Dish – Must be substantial and satisfying. Made with meat, fish, eggs, poultry, vegetables, fruit or a combination of fruit and cheese. This is served in meal-sized portions and often served hot.

Types of Salads: Dessert – This may be a sweetened, molded or frozen salad made of fruit gelatin or fruit mixture. Whipped cream is usually added to the dressing. This salad furnishes the meal with a color, flavor and texture treat.

Where would you use a….. Pasta Salad Gelatin Salad Protein Salad Vegetable Salad Fruit Salad

Salad Nutrition Vitamins and minerals Salads provide plenty of bulk or roughage to aid good digestion and elimination. Protein Carbohydrates

Qualities of Salads Balanced: correct proportions Style: layered, designed or molded Composed – ingredients are arranged for an appealing presentation Tossed – Ingredients are mixed together evenly throughout the salad Flavorful: palatable & pleasing Variety of Textures Colorful: visually appealing

Principles of Salad Making Use fresh ingredients, a variety of color, and contrasts in texture. Ingredients should be well drained Cut into convenient eating size Break or tear lettuce pieces Prepare right before serving Apply dressing just before serving

The Structure of Salad There are 4 main parts of a salad: 1. The base – in a green salad, this is usually lettuce, romaine, or additional types of greens. 2. The body – in a green salad, this is usually a protein like chicken of ham. 3. The dressing – there are two types, a mayonnaise base or a vinaigrette. 4. The garnish – this is any product used to finish or enhance the salad, like parsley, basil, chives or olives.

Types of Dressing Mayonnaise based - The base of this dressing consists of eggs, oil, vinegar and other seasonings. This dressing has a thicker consistency. Ranch Blue Cheese Thousand Island

Types of Dressing Vinaigrette – a mixture of vegetable oil, vinegar, and seasonings. Italian Balsamic Raspberry French

Salad Toppings Croutons - Cubed, toasted and seasoned bread. Sunflower seeds Chow mein noodles Craisins Olives Nuts