Transcript SALADS
S A L A D S
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
SALAD GREENS
BUYING GUIDE – what
to look for when
buying salad greens:
Color and Texture
Shape
Size
General Condition
GREENS BUYING GUIDE
what to look for:
Color and Texture –
– Look for bright characteristic
color and crispy texture
– Don’t buy wilted ,
damaged, or
decayed
vegetables, no
matter how good
the price, lost
nutrients & won’t
last long
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 –
Storage –
– Wash, drain well,
refrigerate
immediately
TYPES OF SALADS
A. Vegetables
B. Fruits
C. Grain
D. Protein
E. Gelatin
VEGETABLE SALADS
1.
2.
Greens
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
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
Grain Products
1. Rice
2. Pasta – pasta salad
3. Bulgar -tabouli
4. Combined - with fruit/meat/
vegetables
RICE SALAD
PASTA SALADS
BULGAR SALAD - tabouli
COMBINED SALADS
with Fruit/Meat/Vegetables
PROTEIN SALADS
Cheese
Eggs
Cooked or canned meat
– Fish
– Poultry
– Meat
– Shellfish
CHEESE SALAD (goat cheese)
EGG SALAD
MEAT SALADS
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
WAYS TO PREPARE SALADS
TOSSED SALADS
Mixed Greens
Other Fruits and
Vegetables
Tossed with
Dressing
MIXED SALAD
All ingredients
mixed together with
dressing
Usually no greens
Heartier salad
Common
Ingredients:
– Potatoes, rice, pasta
ARRANGED SALAD
Ingredients separate
Ingredients
arranged in
attractive pattern
Dressing served
separately
LAYERED SALAD
Ingredients
arranged in layers
Topped with
dressing
MOLDED SALAD
Decorative mold
shape
Rice, potato, or
gelatin salads
COOKED SALADS
Hearty salads
Wilted lettuce salads
FROZEN SALADS
Salads made with
– Fruit and whipped
cream
– Mayonnaise
– Cream cheese
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