1. SALAD Learning Objectives: To understand the components of salad
To know the different classifications of salad

2. SALAD
- A dish of raw green vegetables, often tossed with pieces of other raw or cooked vegetables, fruit, cheese, or other ingredients and served with a dressing. - A cold dish of chopped vegetables, fruit, meat, fish, eggs or other food, usually prepared with a dressing, such as mayonnaise.

3. CLASSIFICATION OF SALAD:

4. 1. LIGHT SALAD
Are simple combination of fruits or fresh vegetables simply dressing.
They are stimulating rather than satisfying.
Often times it is served as an appetizer.
Broccoli Salad with vinaigrette.

5. 2. HEAVY SALAD
Are mixtures of fruits, vegetables, meat, cheese, eggs, and noodles.
The dressing is richer than the used for light salad.
They may form the main dish of a meal, it is referred to as SALAD PLATE.

6. PARTS OF SALAD:
BASE
BODY – main ingredients of the salad, consists of cooked or raw fruits, vegetables, meat, fish, poultry, egg, or noodles.
DRESSING – a mixture of a well-seasoned liquid with or without oil to add flavor zest and color.
GARNISH

7. TYPES OF SALAD

8. 1. APPETIZER SALADS
- should be light as it must stimulate rather than satisfy the appetite.
- these are usually served at the start o a meal.
- EXAMPLE: Light Tossed Salad with French dressing.

9. 2. ACCOMPANIMENT SALAD
- usually served as accompaniment to the main dish or entrée.
It should balance and harmonize with the rest of the meal.
- the salad should be light if the main dish is heavy.

10. 3. MAIN-COURSE SALAD
- main dish salads are usually heavy as they are meant to satisfy the appetite.
- It should be large enough to serve as a full meal and contain a substancial portion of protein.
- EXAMPLE: Chicken Potato Salad, Shrimp Salad.

11. 4. DESSERT SALAD
- the purpose of these salas is to balance the tastes of the preceding courses.
- these usually sweet and may contain item such a fruits, nuts, sweetened gelatin and cream.
- EXAMPLE: Fruit Salad, Fruit Gelatin.

12. Salad Dressings Sauce for salad
Chosen to complement not mask flavor of the salad ingredients
Vinaigrette Dressing
Mayonnaise
Mayonnaise-Based Dressings
Emulsified Vinaigrette Dressings

13. Salad Dressings
Vinaigrette dressing (temporary emulsion)
Also known as basic French dressing
Standard ratio 3 parts oil to 1 part vinegar
This ratio may be adjusted depending on the types of oils and vinegars used
Different types and combinations of oils and vinegars can create many flavor variations
Substituting the vinegar with other acid ingredients can add to flavor combinations
Other flavoring agents such as herbs, spices, garlic or sugar can be added to enhance flavor

14. Salad Dressings
Mayonnaise
An emulsified cold sauce
Used in many dressing recipes
Usually bought commercially prepared
Special oils and other flavoring agents can be added to enhance and change the flavor
When making mayonnaise, care must be taken because it is a potentially hazardous food
Use pasteurized egg yolks; keep finished mayonnaise at 41ºF of below

15. Matching Dressings and Salad Greens

16. Green Salads, Tossed Informal presentation
Place greens, garnishes and dressing into a bowl and toss to combine
Garnishes can include
Vegetables, Fruits
Nuts, Cheese
Cooked Eggs, meat, Poultry, Fish
Croutons

17. Green Salads, Composed Base Usually a layer of salad greens Body
Main ingredient
Garnish
Added to the salad for color, texture and flavor
Dressing
Should complement rather than mask the other flavors in the salad

18. Bound Salads
A wide variety of salads created by combining cooked meats, poultry, fish, shellfish, potatoes, pasta, grains and/or legumes with a dressing and garnishes

19. Vegetable Salads Created from cooked or raw vegetables
Can be served on buffets, as an appetizer or as a salad course
Must successfully combine color, texture and flavor
Many are made by marinating vegetables

20. Fruit Salads A refreshing addition to buffets
Can be served as the first course of a lunch or dinner
Should be prepared close to service time
Dressings are usually sweet
Liqueurs can be used as dressings

21. ESSENTIALS IN PREPARING GOOD SALAD:
1. Use clean, crisp, tender and fresh lettuce or other greens, desired. To insure crispness, wash in cold water but do not soak, drain and place in a covered container and refrigerate.
2. Cut cooked vegetables in uniform size and shape. Places should be of sufficient size to retain identity.
3. Canned fruits and vegetables should be well drained. Dry thoroughly fresh vegetables.

22. 4. Chill all ingredients before mixing.
GOOD SALAD
4. Chill all ingredients before mixing.
5. Cover with lemon or calamansi juice to prevent the darkening of cut surface of apples and bananas.
6. Use stainless knives for cutting vegetables and fruits.
7. to improve the flavor, marinate the meat, vegetables (potatoes) and fish. The French Dressing (marinade) is drained off before salad is made.

23. 9. Combine materials just before serving. 10. Garnishes attractively.
GOOD SALAD
8. Handle all salad materials as little as possible. Toss lightly, do not over mix.
9. Combine materials just before serving.
10. Garnishes attractively.
11. Serve in medium sized portion. Make dish salads look natural. Do not smooth the top and never hang lettuce over the edge of the container.
12. Always serve salads cold or chilled.

24. Nutrition
Salad greens are an especially healthful food; greens contain virtually no fat and few calories
Salad greens are high in vitamins A and C, iron and fiber
Garnishing salad greens with an oil-based dressing, mayonnaise or cheese adds fat and calories

25. Purchasing Head lettuce is generally packed in cases of 24 heads
Salad greens are simply washed and eaten
If possible, purchase salad greens daily
Many types are available precut and prewashed

26. Safety Alert – Handling Greens
Wash hands and wear single use gloves when handling uncooked salad greens
Do not soak greens
Wash salad greens in a clean sink filled with cool water
Float greens in several changes of water until all grit removed

27. Storage Some are heartier and can be kept for a week
Others are more delicate and need to be consumed in a few days
Store in the original protective cartons
Store at temperature between 34°F and 38°F
Do not store close to apples and tomatoes
Do not wash until needed