1. Salads and Greens

2. Parts of a Salad
Base = greens, like lettuce, endive, escarole, watercress
Body = add ins like chicken, cheese, croutons, carrots, cucumbers, eggs, strawberries…
Dressing = French, mayonnaise, cooked

3. Ways salads are used…
Accompaniment – completes and is served with main dish; light, small salads that stimulate the appetite
Ex: salad greens, tart fruits, raw veggies, gelatin with fruits

4. Salad uses continued
Main Dish – usually made from protein foods such as meat, fish, poultry, eggs, cheese
Also made with beans, potatoes, pasta, rice
Ex: taco salad, grilled chicken salad

5. Uses of salads cont. Appetizer – served at beginning of meal.
Purpose is to stimulate appetite
Ex: small, light salads; tart fruits, seafood with a tangy sauce, greens

6. Salad uses cont.
Dessert – Colorful and attractive ending such as fruits, gelatin, or frozen salads
Sweet rather than tart to satisfy appetite
Garnish – adds attractiveness/eye appeal
Veggies in interesting shapes, spiced or pickled fruits or veggies

7. Assessment Prompt
Tell person across from you one type of salad and ex. Switch from talker to listener. See if you can name all the salads.
Which type of salad is used most often?
accompaniment

8. Nutritional Value What determines nutrition? Foods used
Fruits and veggies give us… vitamins, minerals, fiber
-Dark greens esp give iron, vit A & C
-Meats and eggs give…. Protein
-Potatoes and grains give… Carbs
-Nuts and beans give… proteins

9. Freshness How to keep salads fresh Why is freshness important?
Wash, dry, store in air tight containers or bags
Keep sealed to get most nutrients
Add dressings and some toppings right before serving to keep crisp
Use soon after purchase

10. Serving Times
Marinades: soaking salads or meats in liquid, often oil and acid, or dressing
These salads should be refrigerated for at least an hour before serving
Other salads should be served immediately after combining

11. Selecting Veggies Heavy for size Good color No bruising No mold
No soft spots

12. Dressings – 3 types French – vinegar, oil, and seasonings
Temporary emulsion – shake to blend
Mayonnaise – uncooked, made with vinegar, oil, seasoning, and egg yolk
Stable emulsion – due to egg yolk, oil and vinegar will remain blended
Cooked – thickened with flour or cornstarch; usually does not have a lot of fat or oil

13. Convenience Bagged vs. Fresh – pros and cons
Save time and energy
Cost more per serving
Fewer nutrients?
No control over ingredients?
Homemade vs. Bottled dressings
Cost, time,…

14. Assessment Prompt Name 3 dressings and give an example of each
Name pros and cons of bagged salad