1. Salads
Foods 2

2. Parts of a meal 1. Appetizer 2. Side Dish 3. Main Dish/Entrée
4. Dessert
What part of a meal is a SALAD?

3. 4 Salad Categories Appetizer - Served before the meal
Green, Caesar, etc
Side Dish - Served as part of the meal
Pasta, potato, fruit, vegetable, gelatin
Main Dish – the meal itself
Shredded Chicken, Beef spinach, etc…
Dessert - Served after the meal
Gelatin, fruit

4. What is your favorite?
Which category of salad does it belong to? Put your post-it under the category on the board!

5. Types of Salads
Tossed
Composed
Bound
Fruit
Vegetable
Gelatin

6. Tossed- No particular sequence or order.

7. Composed- Arranged rather than “tossed”

8. Bound- Usually non-leafy foods, bound by a thick substance

9. Fruit

10. Vegetable

11. Gelatin

12. Nutrients found in salads are determined by the foods you use to make them.
Sources of:
Vitamins (Vitamin A, C and Folate) = Fresh Fruits and Vegetables
Minerals (Calcium, Iron, Potassium) = Fresh Fruits and Vegetables
Protein = Meat, Cheese, Eggs
Carbohydrates = Potatoes, Pasta
*Fiber = From the skins of Fruit and Vegetables
Fats = Meat, Cheese, Eggs, Salad Dressings

13. SALAD GREENS
Iceberg - lettuce is by far the major type. Heads are large, round and solid, with outer leaves medium-green. Inner leaves are a lighter green.
Butterhead - lettuce, including the Big Boston and Bibb varieties is a smaller head than Iceberg. It is slightly flat on top and has a soft, tender, pale inner leaves that feel oily or buttery.
Romaine - lettuce plants are tall and cylindrical with crisp, folded, dark-green leaves. It is famous for it use in Caesar Salad.
Leaf - lettuce has broad, tender succulent, fairly smooth leaves that vary in color depending on variety.

14. Other greens used in salad-making:
Endive - narrower, crinkly leaves with notched edges.
Chinese cabbage - is an elongated plant resembling celery. Some of the varieties develop a firm stalk, while others have an open, leafy form.
Watercress - is a small, round-leaved plant that grows naturally along the banks of a freshwater streak or ponds. It spicy flavor make it a favorite for use as a garnish or in mixed green salads.
Spinach - is often used in salad raw.

15. The darker the color, the more nutrients it has.
GOOD RULE OF THUMB:
The darker the color, the more nutrients it has.

16. Salad dressing There are 2 basic types of Salad Dressing
Vinaigrette – 3 oils to 1 vinegar (3:1 ratio)
Mayonnaise Based
Is your favorite salad dressing a vinaigrette or mayo based?

17. Salad Preparation Guidelines
Freshness!
Why is freshness important?

18. Salad Preparation Guidelines
C O L O R -Make it colorful, why?

19. Salad Preparation Guidelines
c. Texture: Salad items need to have the right texture (crisp, soft, smooth, etc). Why?

20. Salad preparation guidelines
Ingredient preparation: Ingredients should be well- drained and cut into convenient eating sizes

21. Salad preparation guidelines
Final Preparation: Prepared right before serving. Dressing should be mixed in right before serving, OR placed in a container off to the side
NO SOGGY SALADS!

22. Jamie Oliver’s principles of salads