PREPARING

SALADS AND DRESSINGS

COOKERY
KEBF
PREPARING
SALADS AND DRESSINGS
• A salad is healthy dish consist of small pieces of food served with dressing. It is usually
served cold. It is incorporated with a variety of foods such as vegetables like Tomatoes,
Lettuce, Cucumber, Carrots, Fruits, Cooking meat, Sea foods, Egg and cheese.
• The word salad originates from the French word Salade and latin word Salata which
means salty. Salt is associated with salad, because vegetables were seasoned with
salty oil or brine and vinegar dressing. Salad maybe served as Appetizer or an entrée.
Salad is any of a wide variety of dishes which include green salads, vegetable salad,
pasta salad, fruits salad or mixed salad incorporating meat, poultry or sea foods. It in-
cludes a mixture of hot and cold foods including vegetable and fruits. Preparing salads
maybe simple, mixed or combination served with complementary dressings.
• Simple Salad ­- this is a variety of one or more greens with light dressing served
before or after the main course.
• Mixed Salad - this is composed of cooked or raw vegetable served with compatible
dressing used as appetizer.
• Combination Salad – the ingredients are presented separately on the same plate with
complimentary dressing and used as an entrée.
SALADS ACCORDING TO
INGREDIENTS
Green Salad
- it is commonly known as tossed salad. The main
ingredients in green salad are green leafy veg-
etable such as cabbage or lettuce. It is a
healthy diet food for it contains very low carbohydrates
green or garden salad is usually tossed with Thousand
Island dressing. French dressing, Italian dressing, cheese
dressing or honey mustard dressing. The
freshness and variety of ingredients are essential for qual-
ity green salads. Such examples of green salad are ro-
maine lettuce salad with Thousand Island
SALADS ACCORDING TO
INGREDIENTS
Vegetable Salad
- this is named vegetable salad because its composition is
mostly vegetable like carrots, cucumber, tomatoes,
onions, radishes and many more. It is combined with
other ingredients like cooked meat in seasoned liquid
being made into salads. Cooked vegetable should have
firm, crisp texture, and good color. Overcooked vegetable
are not attractive in a salad. The marinade is a
form of oil and vinegar dressing which
serves as the dressing for the salad. Crisp and sturdy
greens like romaine are used as bases in vegetable salad,
SALADS ACCORDING TO INGREDI-
ENTS
Fruit Salad
- composed mostly of fruits rather than vegetables.
It is made from fresh or canned fruits, which taste
too sweet. Fruit salad is often arranged rather than
tossed or mixed because most fruits are delicate
and easily broken.
Waldorf salad

is made of firm apples mixed

with nuts, celery, and mayon-
naise based dressing. Apples
and
bananas, when cut should be
dipped into an acid, to prevent
discoloration. Cream or syrup is
used to dress the fruit salad.
CLASSIFICATION OF SALADS ACCORDING TO
PLACE IN THE MENU
Bound Salad
- made of non-salad leafy vegetable bound together by a thick dressing. It uses
mayonnaise as dressing. Bound salad is also known as cooked salads. Ingre-
dients are cooked, then cooled thoroughly, before mixing them with mayon-
naise. The salad mixture is chilled at all times before serving to develop and combine
flavors and to keep at a safe temperature. Tuna salad, chicken salad,
seafood salad, macaroni salad, beef salad and potato salad are examples of bound
salad. These salads are usually portioned with scoop to provide portion control and
gives height and shape. They look pretty pale and uninteresting without gar-
nishes.
CLASSIFICATION OF SALADS ACCORDING TO
PLACE IN THE MENU
Main Course Salads
- They should be large enough to serve a full meal and should contain
substantial portion or protein. Meat, poultry, and seafood salads as
well as egg salads and cheese are popular choice. Main-course salads
should offer enough variety on the plate to form balanced meal both nutrition-
ally and in flavors a nd texture. A variety of vegetable greens or fruits maybe
added to the protein. (Mixed green, raw vegetable and strips
of meat and cheese), shrimps or crabmeat salad with potato wedges and slice
of avocado with the green base, and cottage cheese with variety
of fresh fruits. Cold salad is a popular luncheon made among diet conscious
diner. It’s the variety and freshness of the ingredients that made it appealing.
CLASSIFICATION OF SALADS ACCORDING TO
PLACE IN THE MENU
Dessert Salads

Mix of fruits commonly fresh or canned fruits mix or topped with whipped cream and
milk. Buko, Fruit, Buko Pandan, and Coffee Jelly Salads are very popular.
COMPONENTS OF SALAD
An appetizing salad contains four basic parts, the base, body, dressing,
and garnish. Each part is extremely important in salad preparation. If a part is
not properly done or omitted, success in preparing salad is not attained.
The main components of salads are as follows:
Base- Consisting of greens such as leaf, romaine head or Bibb lettuce and in
most cases these greens are left on the plate as bowl. The base keeps the
plate or bowl from looking bare and provides color in contrast with the
body.
Body- This is the main part of the salad. It should be given the most attention.
The type of salad to be served determines the kind or kinds of ingredients to
be used. Ingredients should be well-chosen and arranged.
COMPONENTS OF SALAD
Dressing- This is usually served with every type of salad. It adds flavor,
provides good value, helps digestion, improves palatability and also
serves as garnish. The dressing maybe acid based as vinaigrette or fatty
dressing as mayonnaise based dressing.
Garnish- The purpose of the garnish is to add eye appeal to the finished
product and to Stimulate the diner’s appetite. It improves the form and
enhances the taste of salad. The garnish is the part of the basic
ingredients of salad and also an additional item to blend with and complement
the body. The garnish should be simple and should attract the diner’s atten-
tion.
SALAD INGREDIENTS

Vegetables- Example of vegetable used in salads

are beats, cauliflower, broccoli, carrots, cucumber,
bell pepper, onions, sprouts, and avocado.
Lettuce – Ice berg lettuce or romaine are usually
used in salads.
Fruits- Apples, grapes, pineapples, pears, co-
conuts, papayas, mangoes, cherries, peaches, and
lychees.
Meat- sliced ham, crumble bacon, or shredded
chicken.
SALAD INGREDIENTS
Beans- black beans, chick peas, kidney beans, or
black eyed peas.
Seeds/Nuts- Sesame seeds, walnuts, almonds, or
sunflower seeds.
Cheese/Flavoring- Olive oil, lemon juice, balsamic
vinegar, and mayonnaise based dressing.
Other Toppings- Boiled eggs, chopped fresh
herbs, or croutons.
SALAD DRESSING
Salad dressing serves as sauce in a salad. It is
liquid or semi-liquid in form, used to enhance the
flavor of a salad. They make salad. They make salad
moist and enriched.

Vinaigrette- this is a combination of oil, vinegar and

seasoning. Vinaigrette is mostly Unthickened
dressing. Oil, vinegar, and seasoning are mixed vigor-
ously until the flavor and texture are at-
tained. It is usually served as a base for other dressings.
The ratio of oil to vinegar in 3 parts to 1part vinegar. This
is commonly known as basic French dress-
SALAD DRESSING
Mayonnaise-Based Dressing- this is
generally thick and creamy. It is the
most important emulsified dress-
ing, commonly used
to dressing the salad. It is made from
oil, vinegar, egg yolk, lemon juice,
and seasonings.
SALAD DRESSING
Emulsified French Dressing- this is similar basic
French dressing except an addition of egg yolk to
keep the oil and vinegar from separating the egg
yolk serves as emulsifier. Whipping or mixing
vigorously the oil and vinegar creates emul-
sion. In order to prevent oil and vinegar from sepa-
rating and to stabilize the emulsion, egg
yolk is added. Aside from egg yolk,
other emulsifying agents used are gums, starches,
and gelatine.
SALAD PRESENTATION
Salad presentation is an art of modifying processing, arranging, and garnishing it, to enhance
its Aesthetic appeal. The following factors are considered in preparing and presenting salad.
Balance- there must be balance in arranging the ingredients according colors, cuts or shape,
texture and flavor to enhance the appearance of salad and appealing to one’s taste.
Harmony- adds ingredients that will harmonize or go with the salad. Chopped herbs, thinly
sliced vegetable, shredded carrots, sprinkles of spices may be mixed with drizzled
sauces or dots of flavor oils. There should be unity of the ingredients and dressing.
Height- heavy dressing or topping makes salad weight down and not appealing. Fresh and
crisp greens add height and help create visual appeal.
Color- salad ingredients of different colors add to eye appeal. Create colorful tossed green
salads by adding shredded carrots or beets or red cabbage.
Texture- meat or fish has a texture which is contrast with the texture of fresh vegetable and
thru a combination of both is very pleasing and appealing.