1. S A L A D S

2. S A L A D S can be eaten as : APPETIZER /SNACK  Light/ Small/ Before a Meal/ Stimulates Appetite ACCOMPANIMENT  Light/ Tossed/ Hearty MAIN DISH  Greens/ Vegetables/ Meat/ Light/ Filling

3. SALAD GREENS BUYING GUIDE – what to look for when buying salad greens: Color and Texture Shape Size General Condition

4. GREENS BUYING GUIDE what to look for: Color and Texture – –Look for bright characteristic color and crispy texture Good Typical Shape – –poor shape often means poor flavor and texture Size – –Dense and moderately heavy for size; should have a little give  Large vegetables may be overripe, course and have a poor flavor –Small vegetables may lack flavor and be immature Good Condition – –Don’t buy wilted, damaged, or decayed vegetables, no matter how good the price, lost nutrients & won’t last long Storage – –Wash, drain well, refrigerate immediately

5. TYPES OF SALADS A. Vegetables B. Fruits C. Grain D. Protein E. Gelatin

6. VEGETABLE SALADS 1. Greens 2. Raw Vegetables –(ex. cucumber, carrots, tomatoes, onion, radishes, celery, green pepper) 3. Cold cooked vegetables 4. Unusual Greens – lend a unique color, texture, shape, and flavor –Ex. Dandelion and watercress

7. Fruits 1. 1. Combinations of fruits for complimentary flavors and textures 2. Can be cut fruits arranged 3. Can use shell of fruit for decoration –Watermelon bowls –Pineapple boats –Orange or Avocado cup 4.Delicious part of dressing or served with dressing

8. Grain Products 1. Rice 2. Pasta – pasta salad 3. Bulgar -tabouli 4.Combined - with fruit/meat/ vegetables

9. RICE SALAD

10. PASTA SALADS

11. BULGAR SALAD - tabouli

12. COMBINED SALADS with Fruit/Meat/Vegetables

13. PROTEIN SALADS Cheese Eggs Cooked or canned meat –Fish –Poultry –Meat –Shellfish

14. CHEESE SALAD (goat cheese)

15. EGG SALAD

16. MEAT SALADS

17. GELATIN SALADS Fruit, Vegetable, and Protein in flavored gelatin Acids like vinegar or citrus reduce sweetness Certain fruits contain enzymes that break down protein in gelatin so it won’t firm up. Use these fruits only when canned or cooked –Pineapple –Mango –Papaya

18. WAYS TO PREPARE SALADS

19. TOSSED SALADS Mixed Greens Other Fruits and Vegetables Tossed with Dressing

20. MIXED SALAD All ingredients mixed together with dressing Usually no greens Heartier salad Common Ingredients: –Potatoes, rice, pasta

21. ARRANGED SALAD Ingredients separate Ingredients arranged in attractive pattern Dressing served separately

22. LAYERED SALAD Ingredients arranged in layers Topped with dressing

23. MOLDED SALAD Decorative mold shape Rice, potato, or gelatin salads

24. COOKED SALADS Hearty salads Wilted lettuce salads

25. FROZEN SALADS Salads made with –Fruit and whipped cream –Mayonnaise –Cream cheese

26. DRESSINGS French Style 1. Vinegar, oil & seasonings 2. Variations: blue cheese, bacon, sour cream, honey, ketchup Mayonnaise 1. Salad Oil, egg yolk, acid (vinegar or lemon juice) Cooked Dressing 1. Eggs, milk or water, seasonings, thickened with flour