1. Understanding the purpose of salads

2. Is a of raw or cooked ingredient, served cold or warm and coated with a salad dressing.
Salads

3. Appetizer- an attractively arranged salad served before the main course is designed to whet the appetite Side- is one that is served and complement the main dish. If the main dish is light the side salad might be heavier pasta. Main Course- Replace the regular main course . This should function as a balance meal with variety of vegetable and protein serving.
Types of Salads

4. Separate- Course Salad- a light salad served after the main course to refresh the appetite . Is served before dessert and could be small portion of mixed greens with light vinaigrette dressing Dessert – made from fruits , nuts, gelatin or a combination of similar ingredients can be served with a sweetened dressing. This dressing often has a whipped cream base.
Types of Salads

5. Base- is a part of the salad on which the rest of the salad is built
Base- is a part of the salad on which the rest of the salad is built . The foundation may be a bed of lettuce leaves or another type of vegetables or fruit. Body- feature the main ingredients. The ingredients range from lettuce to vegetables to pasta to meat, poultry or fish
Salad Structure

6. Garnish- Is the colorful element that adds eye appeal to the plate
Garnish- Is the colorful element that adds eye appeal to the plate. Garnishes may be lemon wedge , herb, hard-cooked eggs, or black olives Dressing- Is a sauce that hold the salad together
Salad Structure

7. Greens : Butter head Bibb Romaine Iceberg Spinach Arugula Mizuna Chicory Kale
Types of ingredients

8. Tomato Cucumber Carrots
Types of Vegetable

9. Apples Oranges Kiwi Grapes Berries
Types of Fruits

10. Meats Chicken Fish Seafood Dairy Types of pasta, grain and nuts
Types of Protein

11. Four types of ingredients
Vegetables – most important ingredient can be raw or cooked vegetables( tomato, cucumbers, carrots) Starches – including bread, grains, pasta, beans Proteins – Such as meat, poultry, seafood and chesses Fruits and Nuts- Pears, blue cheese a spicy green, walnuts and rich olive oil.
Four types of ingredients

12. Vinaigrette – A mixture of vinegar and oil
Vinaigrette – A mixture of vinegar and oil. Most have a ratio of three part oil and one part vinegar. For more interesting flavors try different vinegar such as balsamic or herded and different oil such as olive oil and nuts oil
Types of Dressing

13. Fatty- Made from mayonnaise or other dairy products can be use on green salads , fruits salads and potato or pasta salads. High content of fat and should be use in moderation. Common types are creamy French, thousand island, ranch, bleu cheese, and creamy Italian.
Types of Dressing

14. Cooked Dressing- Have a cooked ingredient as well as a thickening agent such as cornstarch. Most cooked dressing generally have a more tart flavor than mayonnaise.
Types of Dressing

15. Fruit Depending on what they accompany these dressing may be sweet, tart , or spicy. They may be made with pureed fruit or fruit juice.
Types of Dressing