1. Salads

2. Salad Preparation Arranged: Pieces purposefully placed
Mixed: Tossed and random

3. Types of Salads Appetizer – before the meal
Accompaniment – with the meal
Main Dish – is the meal
Dessert – after the meal (sweet)

4. Varieties of Salads Pasta-Main Dish, accompaniment
Gelatin-Dessert, accompaniment
Protein-Main Dish
Vegetable-Appetizer, accompaniment
Fruit-appetizer, accompaniment, dessert

5. How Do Salads Meet the Guidelines for MyPlate?

6. Nutrients in Salads Vitamins - fruits, vegetables
Minerals – fruits, vegetables
Fiber – fruits, vegetables
Protein – meats, cheese, eggs, beans
Carbohydrates – pastas, potato
Fats - dressings

7. Care for Salad Greens
Crisp up greens by placing in ice water for a few hours before serving
Drain thoroughly
Greens may be broken or shredded according to the purpose
Do not over handle or greens become bruised and wilted
Never freeze

8. Different Kinds of Greens
Iceberg
Romaine
Bibb
Green Leaf
Endive
Chinese Cabbage

9. Principles of Salad Making
Ingredients should be well drained
Cut ingredients into convenient eating size
Place on a chilled plate add salad dressing
Make just before eating (avoid wilting)
Choose fresh and good quality produce
Salads should look neat, but not labored over

10. Principles of Salad Making
Handle greens as little as possible
Avoid too much dressing
Do not put dressing or salt until just before serving
Break or tear into bite-sized pieces
Use a variety of cuts (shapes)
Combine crisp with soft ingredients for contrasts in texture

11. Salad Dressings Mayonnaise Base: creamy, thicker, binds salad together
Examples: Thousand Island, Ranch, French, Caesar
Vinaigrette: made of oil and vinegar, lighter taste, use less, oil brings out flavor of spices
Examples: Italian, Balsamic
3 part oil to 1 part vinegar