2. 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
3. SALAD GREENS
BUYING GUIDE – what
to look for when
buying salad greens:
Color and Texture
Shape
Size
General Condition
4. GREENS BUYING GUIDE
what to look for:
Color and Texture –
– Look for bright characteristic
color and crispy texture
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 –
– Don’t buy wilted ,
damaged, or
decayed
vegetables, no
matter how good
the price, lost
nutrients & won’t
last long
Storage –
– Wash, drain well,
refrigerate
immediately
5. TYPES OF SALADS
A. Vegetables
B. Fruits
C. Grain
D. Protein
E. Gelatin
6. VEGETABLE SALADS
1. Greens
2. 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
7. 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
8. Grain Products
1. Rice
2. Pasta – pasta salad
3. Bulgar -tabouli
4. Combined - with fruit/meat/
vegetables
17. 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
