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