Professional Documents
Culture Documents
Salads: Welcome Salad World
Salads: Welcome Salad World
8 APR’10
There are four main types of salads:
1. Appetizer - For a starter to stimulate the
appetite, and it is served at the beginning of the
meal. Make it with crisp greens, fruit or raw
vegetables, and keep the servings small.
2. Accompaniment - Served with main the course
of the meal either on dinner or salad plate. This
salad should contrast pleasantly with the rest of
the meal in color, flavor, and texture. Use crisp
greens, fruits, or vegetables whether raw or
cooked.
3. Main Dish - Must be substantial and satisfying.
Make it with meat, fish, eggs, poultry, vegetables,
fruit or a combination of fruit and cheese. This is
served in meal-sized portions and often served
hot.
4. Dessert - This may be a sweetened, molded 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 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
good digestion and elimination. 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.
Principles of Salad Making
1. Place on a chilled plate or dish at least 5 hours
before serving.
2. Prepare salad dressing 2 to 3 hours and chill.
3. Make just before eating.
4. Choose fresh and good quality produce.
5. Salads should look neat, but not labored over.
6. Handle greens as little as possible.
7. Avoid too much dressing.
Principles of Salad Making
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.
CARE FOR SALAD GREENS IN
THE FOLLOWING WAY
• 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.
SALAD GREENS
Lettuce is the most popular salad plant
grown in the Nation.