Salads and Greens

Parts of a Salad Base = greens, like lettuce, endive, escarole, watercress Body = add ins like chicken, cheese, croutons, carrots, cucumbers, eggs, strawberries… Dressing = French, mayonnaise, cooked

Ways salads are used… Accompaniment – completes and is served with main dish; light, small salads that stimulate the appetite Ex: salad greens, tart fruits, raw veggies, gelatin with fruits

Salad uses continued Main Dish – usually made from protein foods such as meat, fish, poultry, eggs, cheese Also made with beans, potatoes, pasta, rice Ex: taco salad, grilled chicken salad

Uses of salads cont. Appetizer – served at beginning of meal. Purpose is to stimulate appetite Ex: small, light salads; tart fruits, seafood with a tangy sauce, greens

Salad uses cont. Dessert – Colorful and attractive ending such as fruits, gelatin, or frozen salads Sweet rather than tart to satisfy appetite Garnish – adds attractiveness/eye appeal Veggies in interesting shapes, spiced or pickled fruits or veggies

Assessment Prompt Tell person across from you one type of salad and ex. Switch from talker to listener. See if you can name all the salads. Which type of salad is used most often? accompaniment

Nutritional Value What determines nutrition? Foods used Fruits and veggies give us… vitamins, minerals, fiber -Dark greens esp give iron, vit A & C -Meats and eggs give…. Protein -Potatoes and grains give… Carbs -Nuts and beans give… proteins

Freshness How to keep salads fresh Why is freshness important? Wash, dry, store in air tight containers or bags Keep sealed to get most nutrients Add dressings and some toppings right before serving to keep crisp Use soon after purchase

Serving Times Marinades: soaking salads or meats in liquid, often oil and acid, or dressing These salads should be refrigerated for at least an hour before serving Other salads should be served immediately after combining

Selecting Veggies Heavy for size Good color No bruising No mold No soft spots

Dressings – 3 types French – vinegar, oil, and seasonings Temporary emulsion – shake to blend Mayonnaise – uncooked, made with vinegar, oil, seasoning, and egg yolk Stable emulsion – due to egg yolk, oil and vinegar will remain blended Cooked – thickened with flour or cornstarch; usually does not have a lot of fat or oil

Convenience Bagged vs. Fresh – pros and cons Save time and energy Cost more per serving Fewer nutrients? No control over ingredients? Homemade vs. Bottled dressings Cost, time,…

Assessment Prompt Name 3 dressings and give an example of each Name pros and cons of bagged salad