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Salads 3
Salads 3
Appetizer
Appetizer
Served at the beginning of the meal For a starter to stimulate the appetite Make it with crisp greens, fruit or raw vegetables Nutrients: vitamins, minerals Keep the servings small
Accompaniment
Accompaniment
1. Served with main the course of the meal either on dinner or salad plate. 2. This salad should contrast pleasantly with the rest of the meal in color, flavor, and texture. 3. Use crisp greens, fruits, vegetables, potatoes, pasta, and rice.
Nutrients: vitamins, minerals, carbohydrates
Main Dish
Main Dish
Must be substantial and satisfying Make it with PROTEIN (meat, fish, eggs, or poultry) This is served in meal-sized portions and often served hot Nutrients: vitamins, minerals, protein
Dessert
Dessert
This may be a sweetened or frozen salad made of fruit gelatin or fruit mixture. Whipped cream is usually added to the dressing. This salad furnishes the meal with a color, flavor and texture treat Nutrients: vitamins, minerals
TYPES OF SALADS
A. Vegetables B. Fruits C. Grain D. Protein E. Gelatin
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
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
8. Do not put the dressing on or salt salad until just before serving. 9. Break or tear into bite-size pieces. 10. Use no more than 3 -4 ingredients. 11. Ingredients should be well-drained. 12. Combine crisp with soft ingredients for contrast in texture. 13. Toss with a fork to give the tossed rather than smashed appearance. 14. Serve immediately.