Salads
Types of Salads
3 Types of Salads

Simple Salad – one main ingredient
–
–

Complex
–
–

Usually the lettuce
Tossed salad is the best example
More than one main ingredient
Think chicken salad
Composed salad
–
–
This is a salad that is plated on purpose
They are arranged instead of tossed
Classic Cobb Salad
You will be making a Cobb salad today. Substitute cucumber for
the avocado.
Course Types of Salads
Appetizer Salad




Stimulate the appetite
Fresh, crisp ingredients
Tangy, flavorful dressing
Appearance is important so
garnishes should be
attractive
Accompaniment Salads





Light and flavorful
Should complement and balance the meal
Sweet fruit salads can accompany ham and
pork
Vegetable salads accompany hearty meal
Heavier salads such as pasta should be
served with lighter entree
Main Course Salad





Large enough to serve with as a meal
Contain protein
Well balanced meal both visually and
nutritionally
Variety of fruits and/or
vegetables
Separate course salad





Cleanse the palate after a rich dinner and
before dessert
Served in classic French meals
Must be very light
Bibb lettuce with vinaigrette
dressing
Fruit salad
Dessert Salad


Sweet and often contain fruit, sweet gelatin,
whip cream
Too sweet to be served as accompaniment
or appetizer
Nutrients in a Salad




Minerals and vitamins come made to order in the
fresh fruits and vegetables found in salads.
Salads provide plenty of bulk or roughage to aid in
good digestion and preventing deceases. This
regularity will help you grow stronger and more
healthy and beautiful.
The main course salads of eggs, fish, meat, poultry
and cheese serve as body builders and provide
protein for the body.
Pasta and potatoes provide carbohydrates.
Salads
Parts of a Salad
Base


Usually a layer of salad greens that line the
plate or bowl
Romaine, chicory or loose leaf lettuce can be
used as the base
SALAD GREENS

Iceberg - lettuce is by far the major type. Heads are large, round and
solid, with outer leaves medium-green. Inner leaves are a lighter
green.

Butterhead - lettuce, including the Big Boston and Bibb varieties is a
smaller head than Iceberg. It is slightly flat on top and has a soft,
tender, pale inner leaves that feel oily or buttery.

Romaine - lettuce plants are tall and cylindrical with crisp, folded,
dark-green leaves. It is famous for it use in Caesar Salad.

Leaf - lettuce has broad, tender succulent, fairly smooth leaves that
vary in color depending on variety.
How to Care for Salad Greens






Crisp up greens by placing in
ice water for a few hours
before serving.
Drain thoroughly before
serving.
Greens may be broken or
shredded according to the
purpose.
Do not over handle or greens
become bruised and wilted.
Store in a plastic. Do not
wash until your ready to use it
as the greens might rust.
Never freeze.
Body
The main ingredient
 Can be a mixture of vegetables, meats, and
fruits
 Salad ingredients can vary by season or
occasion but freshness
is always important

Garnish




Adds color and appeal
Simple garnishes are best
Can be mixed with other ingredients or
added at the end
Examples include parsley,
paprika, fresh cherry tomato
Salad dressings




Purpose is to moisten, flavor and enrich the
food
Tart or sour dressings work with greens and
vegetable salads
Slightly sweet dressings work with fruit
Heavy dressings such as mayonnaise mixed
with the salad are called bound salad
Arranging Salads






Look at the plate or bowl as frame. Pick the right
size dish. Keep salad off the rim
Maintain good balance of color Three colors is
usually enough
Height makes the salad more
attractive
Cut ingredients neatly and uniformly
Be sure ingredients can be identified
Keep arrangement simple
Principles of Salad Making
1.
2.
3.
4.
5.
6.
7.
Place on a chilled plate or
dish at least 5 hours before
serving.
Prepare salad dressing 2 to
3 hours and chill.
Make just before eating.
Choose fresh and good
quality produce.
Salads should look neat,
but not labored over.
Handle greens as little as
possible.
Avoid too much dressing.
Principles of Salad Making
8.
9.
10.
11.
12.
13.
14.
Do not put the dressing on
or salt salad until just before
serving.
Break or tear into bite-size
pieces.
Use no more than 3 -4
ingredients.
Ingredients should be welldrained.
Combine crisp with soft
ingredients for contrast in
texture.
Toss with a fork to give the
tossed rather than smashed
appearance.
Serve immediately.