1. SALADS AND SALAD DRESSINGS

2. Objectives Identify and describe five different salad types
Identify the four basic parts of salad
Identify the major salad dressing ingredients

3. SALADS – Types of Salads
Classifications according to their function in the meal
Appetizer Salads
- Serve as a first course
- should stimulate the appetite
- fresh, crisp ingredients
- a tangy, flavorful dressing
- appetizing appearance
- should not be so large as to be filling

4. Appetizer Salads

5. SALADS – Types of Salads
Accompaniment Salads
- must be balance and harmonize with the rest of the
meal
- side-dish salad should be light and flavorful, not too
rich
- vegetable salads are often good choices
- combination salads with a variety of elements are
appropriate accompaniments to sandwiches

6. Accompaniment Salads

7. SALADS – Types of Salads
Main-Course Salads
- should be large enough to serve as a full meal and
should contain substantial portion of protein
- meat, poultry, and seafood salads, as well as egg salad
and cheese, are popular choices
- should offer enough variety on the plate to be a
balanced meal, both nutritionally and in flavors and
textures
- attractive arrangements and good color balance are
important

8. Main-Course Salads

9. SALADS – Types of Salads
Separate-Course Salads
- served after main course
- to refresh the diner after a heavy meal
- must be very light and in no way filling
- heavy dressings made from mayonnaise and sour
cream should be avoided
Dessert Salads
- usually sweet and may contain items such as fruits,
sweetened gelatin, nuts and cream

10. Separate-Course Salads
Dessert Salads

11. SALADS – Ingredients
Salad Greens
- iceberg, romaine, frisee, arugula

12. SALADS – Ingredients Vegetables, Raw
- avocado, bean sprouts, carrots, tomatoes
Vegetables, Cooked, Pickled, and Canned
- artichoke hearts, asparagus, beets
Starches
- dried beans, potatoes, rice, macaroni

13. SALADS – Ingredients Fruits, Fresh, Cooked, Canned, or Frozen
- apples, apricots, bananas, grapes
Protein Foods
- meats, poultry, fish and seafood, luncheon
meat
Miscellaneous
- gelatin (plain or flavored), nuts

14. SALADS – Lettuce and other Salad Greens
Mild Greens
- iceberg, boston, lola rosa, romaine
Iceberg
Lola rosa
Romaine
Boston

15. SALADS – Lettuce and other Salad Greens
Spicy Greens
- mizuna, arugula, watercress
Mizuna
Arugula
Watercress

16. SALADS – Lettuce and other Salad Greens
Bitter Greens or Chicories
- endive, radicchio, frisee, chicory
Endive
Radicchio
Frisee
Chicory

17. SALADS – Lettuce and other Salad Greens
Prepared Mixes of Greens
- mesclun, oriental mix, baby mix

18. SALADS – Lettuce and other Salad Greens
Herbs and Flowers
- garden flowers, fresh herbs

19. SALADS – Caring for Salad Greens
Salad greens should be kept properly chilled from the time
they arrive until they are ready to be plated
Rinse greens thoroughly in plenty of cool water to remove all traces of dirt and sand
Dry greens completely
Store cleaned greens in tubs or other containers
Cut or tear the lettuce into bite-sized pieces

20. SALADS – Arrangement and Presentation
The structure of a salad
Base or Underliner
They add greatly to appearance, give height and help to confine loose pieces of food
Body
The main part of the salad
Garnish
Edible decorative item added to give eye appeal
Dressing
A seasoned liquid or semiliquid that is needed to the body of the salad to give it added flavor, tartness, spiciness, and moistness

21. SALADS – Arrangement and Presentation

22. SALAD DRESSINGS
Salad dressings are liquids or semiliquids used to flavor
salads. They are sometimes considered cold sauces and
they serve same function as sauces.
Salad dressing categories:
Oil and vinegar dressings
Mayonnaise-based dressings
Cooked dressings

23. SALAD DRESSINGS – Ingredients
Most salad dressings are made primarily of an oil and an
acid, with other ingredients added to modify the flavor or
texture
Oils
- Corn oil, soybean oil, olive oil
Vinegar
- White distilled vinegar, cider vinegar
Lemon juice
Egg yolk
Seasonings and Flavorings

24. SALAD DRESSINGS – Emulsions
A uniform mixture of two unmixable liquids is called an emulsion
Temporary Emulsions
- Vinaigrette,simple oil and vinegar dressing
- Always separate after being shaken
- The harder the mixture is shaken, the longer it takes for it to
separate
Permanent Emulsions
- Mayonnaise, contains egg yolk, witch act as an emulsifier
- Other stabilizers are used in some preparations (gums, starches,
gelatin)

25. Making Mayonnaise

26. SALAD DRESSINGS – Derivatives
Vinaigrette
Italian Dressing, Herbed Vinaigrette, Citrus Vinaigrette
Mayonnaise
1000 Island Dressing, Chantilly Dressing
Other Dressings
Similar in appearance to mayonnaise, but it has a more tart flavor. Made with little or no oil and with a starch thickener. Include dressings based on sour cream, fruit juice, and yogurt

27. THANK YOU