Chapter 41 Salads

Objectives Describe various salads and dressings. Explain how salads fit into healthful meals. Explain how to select and store salad greens. Describe and demonstrate methods for preparing and serving salads and dressings.

Key Terms Cooked Dressing Croutons Dairy Dressing Emulsion Mayonnaise Molded Salads Permanent Emulsion Salad Salad Dressing Tabboulah Temporary Emulsion Tossed Salad Vinaigrette

Salads are used as: 1.Appetizers - is served at the beginning of the meal to stimulate the appetite. Make it with crisp greens, fruit or raw vegetables, and keep the servings small. 2. Accompaniments - Served with the main course of the meal either on dinner or salad plate. This salad should contrast with the rest of the meal in color, flavor, and texture. Use crisp greens, fruits, or vegetables whether raw or cooked. 3. Main Dish - Must be substantial and satisfying. Make it with meat, fish, eggs, poultry, vegetables, fruit, and cheese. This is served in meal sized portions and often served hot. 4. Desserts - a sweetened, molded 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.

Types of Salads Vegetable Salads –Side salad, Caesar salad, coleslaw, potato salad Fruit Salads –Ambrosia salad, Waldorf salad Cooked Grain Salads –Pasta or Macaroni salad Dry Bean Salads –Three-bean salad Cooked Meat, Poultry, and Egg Salads –Ham salad, Chicken salad, Egg salad Combination Salads –Chef salad Molded Salads –Gelatin (Jell-O)

Types of Salads Made from foods from all food groups. Contain complex carbohydrates, protein, vitamins, minerals, phytochemicals, and dietary fiber. –Can be laden with fat and calories. –Versatile, built around two or more types of food.

Pasta Salads

Vegetable Salads

… More vegetables salads Potato Salad, Coleslaw, & Bean Salad

Fruit Salads

Protein Salads Taco Salad, Tuna, Chicken, Egg, Ham, & Shrimp Salad

Jell-O Salads

Use a variety of lettuce to add interest and nutrition to salads.

Preparing salad greens Wash thoroughly, cut off brown ends and tough ends, remove water by patting dry or spinning. Butterhead lettuce Romaine Iceberg Napa Cabbage Red Leaf Lettuce

Drying Lettuce - Water that clings to greens dilutes dressing and makes salad soggy. Excess moisture causes greens to deteriorate quickly. Storing - Wrap cleaned greens in a clean, dry kitchen towel or paper towels, and refrigerate them in a re-sealable plastic bag or airtight container. Greens will stay crisp for 3 to 5 days

Principles of Salad Making 1.Choose fresh & good quality produce. 2.Remove any wilted or decayed ends of lettuce. 3.Rinse all lettuces and drain on paper towel or in a salad spinner. Drain thoroughly. 4.Cut or tear into bite-size pieces. 5.Crisp up greens by placing them in a container and refrigerate for several hours. 6.Avoid putting the dressing on the salad until just before serving.