SALADS
Foods 2
PARTS OF A MEAL
1. Appetizer
2. Side Dish
3. Main Dish/Entrée
4. Dessert
What part of a meal is a
SALAD?
4 SALAD CATEGORIES
Appetizer - Served before the meal
 Green, Caesar, etc
Side Dish - Served as part of the meal
 Pasta, potato, fruit, vegetable, gelatin
Main Dish – the meal itself
 Shredded Chicken, Beef spinach, etc…
Dessert - Served after the meal
 Gelatin, fruit
WHAT IS YOUR FAVORITE?
Which category of salad does it belong to?
Put your post-it under the category on the board!
TYPES OF SALADS
Tossed
Composed
Bound
Fruit
Vegetable
Gelatin
TOSSEDNO PARTICULAR SEQUENCE OR ORDER.
COMPOSEDARRANGED RATHER THAN “TOSSED”
BOUNDUSUALLY NON-LEAFY FOODS, BOUND BY A
THICK SUBSTANCE
FRUIT
VEGETABLE
GELATIN
NUTRIENTS FOUND IN SALADS ARE
DETERMINED BY THE FOODS YOU USE TO
MAKE THEM.
Sources of:
 Vitamins (Vitamin A, C and Folate) = Fresh Fruits
and Vegetables
 Minerals (Calcium, Iron, Potassium) = Fresh Fruits
and Vegetables
 Protein = Meat, Cheese, Eggs
 Carbohydrates = Potatoes, Pasta
 *Fiber = From the skins of Fruit and Vegetables
 Fats = Meat, Cheese, Eggs, Salad Dressings
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.
OTHER GREENS USED IN SALAD-MAKING:
Endive - narrower, crinkly leaves with
notched edges.
Chinese cabbage - is an elongated
plant resembling celery. Some of the
varieties develop a firm stalk, while
others have an open, leafy form.
Watercress - is a small, round-leaved
plant that grows naturally along the
banks of a freshwater streak or ponds.
It spicy flavor make it a favorite for use
as a garnish or in mixed green salads.
Spinach - is often used in salad raw.
GOOD RULE OF THUMB:
The darker the color, the more nutrients it has.
SALAD DRESSING
There are 2 basic types of Salad Dressing
Vinaigrette – 3 oils to 1 vinegar (3:1 ratio)
Mayonnaise Based
Is your favorite salad dressing a vinaigrette
or mayo based?
SALAD PREPARATION GUIDELINES
Freshness!
Why is freshness
important?
SALAD PREPARATION GUIDELINES
COLOR
-Make it colorful, why?
SALAD PREPARATION GUIDELINES
c. Texture: Salad items
need to have the right
texture (crisp, soft, smooth,
etc). Why?
SALAD PREPARATION GUIDELINES
Ingredient preparation:
Ingredients should be welldrained and cut into convenient
eating sizes
SALAD PREPARATION GUIDELINES
Final Preparation: Prepared right
before serving. Dressing should be
mixed in right before serving, OR
placed in a container off to the side
NO SOGGY SALADS!
JAMIE OLIVER’S PRINCIPLES OF SALADS