Classifications of Salad

TLE 10
Mrs. Lovely Guada S. Alborote,

LPT
CLASSIFICATION OF
SALADS ACCORDING
TO THEIR FUNCTIONS
IN THE MEAL

Appetizer Salads. It stimulates
appetite which has fresh, crisp
ingredients; flavorful dressing;
and attractive, and appetizing
appearance. It looks appealing
because of flavorful foods like
cheese, ham, salami shrimp and
crabmeat. Crisp raw or lightly
cooked vegetables can be also
added.
EXAMPLES: Creamy Shrimp Salad
Chicken Salad Stuffed Tomato
Crab and Corn Salad
Appetizer
Shrimp and Crab Salad Appetizer
Mini Taco Salad Bowl Appetizer

Accompaniment salad –
accompaniment salads must balance
and harmonize with the rest of the meal,
like any other side dish. Serve with the
main course of the meal. Don’t serve
potato salad at the same meal at which
you are serving French Fries or another
starch. Sweet fruit salads are rarely
appropriate as accompaniment except
with such items as ham or pork.
EXAMPLES:
Potato Salad Beet, Orange and Walnut Salad Crumbed Fish Salad
Coleslaw Salad Tomato Avocado Salad Kani Salad

Side dish salads should be light
and flavorful, not too; much
vegetable salads are often good
choices. Heavier salads such as
macaroni or high protein salads
containing seafood, cheese is
less appropriate, unless the main
course is right.
EXAMPLES
Broccoli Salad Creamy Cucumber
Salad
Fresh Vegetables Salad

Main course salads – should be large
enough to serve as a full meal and
should contain a substantial portion of
protein. Meat, poultry, and seafood
salads as well as egg salad and cheese
are popular choices. Main course
salads should offer enough variety of
flavors and textures in addition to the
protein and salad platter or fruits.
EXAMPLES
Cobb Salad
Strawberry Chicken Salad
Steak Fajita Salad
Veggie Steak Salad

Separate course salads – these
salads must be very light without
filling. Rich, heavy dressings
such as sour cream and
mayonnaise should be avoided.
Light salad is served after the
main course to cleanse the
palate, refresh the appetite, and
provide a break before dessert.
EXAMPLES
Skinny Crunchy Asian Salad
Corn and Radish Salad

Dessert salads
 dessert salad is usually sweet and may
contain items such as fruits, sweetened
gelatin, nuts, and cream.
 Are dishes made with jellos, whipped
toppings, fruits, vegetables, mayonnaise
and various ingredients.
 They can be prepared ahead of time and
served at some buffet, cafeterias and
parties.
EXAMPLES
Fruit Salad Banana Split Dessert Salad
Snickers Salad
Watergate Salad
TLE 10
Mrs. Lovely Guada S. Alborote,
LPT
CLASSIFICATI
ON OF SALADS
ACCORDING
TO
INGREDIENTS
USED
Green salads – must be fresh, clean, crisp and cold
and well drained. Moisture and air are necessary to keep
greens crisp.
a) Leaves wilt because they lose moisture. Crispness can be

restored by washing and refrigerating. The moisture that
clings to the leaves after thorough draining is usually
enough.
b) Air circulation is essential so do not washed greens too
tightly or pack too firmly. Refrigerate in colanders
covered with clean damp towels, or in specially
designed perforated plastic bins. These protect from
drying while allowing air circulation.
Vegetable, Grain Legumes and
Pasta Salads - vegetable salads are
salads whose main ingredients are
vegetables other than lettuce or other leafy
greens. Starchy items such as grains, pastas
and dried legumes can also form the body
of a salad. Raw or cooked vegetables are
usually added to the starch items to enhance
the color, flavor, and nutritional balance of
the salad. Protein items such as poultry,
meat, seafood, and cheese maybe added to
vegetables and starch salads.
Bound salads – are mixture of foods
that are held together or bound with a
dressing usually a thick dressing like
mayonnaise. The term bound is most
often used for traditional mixtures of
cooked protein, starch, and vegetables
items with mayonnaise like chicken
salad, tuna salad, egg salad and potato
salad.
Fruit Salad – contain
fruits as their main
ingredients, like appetizer
salads or dessert salads.
Composed Salads – made by
arranging two or more elements
attractively on a plate. They are
called composed because the
components are arranged on the plate
rather than being mixed. They are
elaborate and can be substantial in
size, usually served as main courses
or fruit courses rather than
accompaniments or side dishes.
Gelatin Salads – most gelatin
products are made with sweetened
prepared mixes with artificial
color and flavor. But some
professional cook used to prepare
salads using unflavored gelatin
relying on fruit juices and other
ingredients for flavor.

Classifications of Salad

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Classifications of Salad

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TLE 10

Mrs. Lovely Guada S. Alborote,

Shrimp and Crab Salad Appetizer

Mini Taco Salad Bowl Appetizer

Coleslaw Salad Tomato Avocado Salad Kani Salad

Fresh Vegetables Salad

Veggie Steak Salad

Corn and Radish Salad

Fruit Salad Banana Split Dessert Salad

a) Leaves wilt because they lose moisture. Crispness can be

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