1. Salads

2. 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

3. 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

4. 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.

5. 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.

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

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

8. 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

9. 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

10. 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.

11. 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

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

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