1. Salad Types
Are you familiar with the various salad types in the foodservice industry?

2. Types of salad Green-tossed and composed Bound Vegetable Fruit
combination

3. Tossed and Composed Prepare all ingredients individually
Mix if it is a tossed salad
Compose attractively
Should create visual experience

4. Bound Salad
Cooked ingredients bound with some type of heavy dressing like mayonnaise
Examples: potato , egg, tuna, pasta

5. Vegetable Salad
Cooked or raw vegetables bound together with heavy dressing or tossed with lighter dressing
Examples: coleslaw, carrot and raisin salad
Allow to sit to develop flavors

6. Fruit Salad Use fruits with a slightly sweet or sweet/sour dressing
Prepare close to service to prevent softening and browning

7. Combination Salad Any combination of the first four
Prepare each and then combine

8. Types of service for salads
Starter
Accompaniment
Main course
Intermezzo
Dessert

9. Starter Salad Smaller portion
Light, fresh, crisp ingredients to stimulate senses
Salad greens coated with tangy dressing

10. Accompaniment Salad Also known as a side salad Light and flavorful
Should balance the main dish
Don’t use potato salad when potatoes are in the main menu part
Sweet fruit salad good with ham and pork
Example: potato salad or slaw served with a sandwich

11. Main course salad Large enough to be the meal Contain protein source
Variety of vegetables
Examples are chicken Caesar salad, chef’s salad, cobb salad

12. Intermezzo salad Cleanses the palate
Refreshes and stimulates appetite for next course
Must be light
Use a slightly acidic dressing

13. Dessert salad Usually sweet Might have gelatin, nuts, whipping cream
Popular on buffets