1) Salads have been enjoyed since ancient times by Romans and Greeks, originally consisting of mixed greens with dressing. Over time, salads became more complex with ingredients and compositions varying by place and era. 2) Salads can be categorized according to their components, functions in a meal, and types of main ingredients. Component categories include the base, body, dressing, and garnish. Functional categories include appetizer, accompaniment, side dish, main course, and dessert salads. 3) Common salad ingredients include various greens, fruits, starches, meats, and dressings made from oils, vinegars, emulsifiers, and seasonings. A wide variety of salads can be created

1. KINDS OF SALADS AND
THEIR COMPONENT

2. History of Salad
• What is salad?
Food historians tell us salads (generally
defined as mixed greens with dressing)
were enjoyed by ancient Romans and
Greeks. As time progressed, salads became
more complicated. Recipes varied
according to place and time.
• Dinner salads, as we know them today,
were popular with Renaissance folks.
• Composed salads assembled with layers of
ingredients were enjoyed in the 18th
century. They were called Salmagundi.
Today they are called chef's salad.

3. History of Salad
• Why do we call it salad?
The basis for the word salad is 'sal', meaning salt. This was chosen
because in ancient times, salt was often an ingredient in the dressing.
• "Salad, a term derived from the Latin sal (salt), which yielded the form
salata, 'salted things' such as the raw vegetables eaten in classical times
with a dressing of oil, vinegar or salt. The word turns up in Old French
as salade and then in late 14th century English as salad or sallet."

4. Kinds of Salads andTheir Component
• There are numerous recipes for salads, but their components
are essentially, while the ingredients of different salads may
vary, each can be categorized according to components and
composition.

5. Classification of SaladsAccording to their
Functions in the Meal
• 1. Appetizer Salads – It stimulate appetite which has fresh, crisp ingredients;
flavorful dressing; and attractive, appetizing appearance. It looks like cheese,
ham, shrimp and crabmeat. Crisp raw or lightly cooked vegetables can be added.
• 2. Accompaniment Salad- accompaniment salad must balance and harmonize
with the rest of the meal, like any other side dish. Don't serve potato salad at the
same meal which you are serving French fries or another starch. Sweet fruit salads
are rarely appropriate as accompaniment except such items as ham or pork.
• 3. Side Dish Salad- Side dish salads should be light in flavorful not too much
vegetable.

6. Classification of SaladsAccording to their
Functions in the Meal
• 4. Main course salads should be large enough to serve as a full meal should
contain a substantial portion of protein. Meat, poultry, and seafood salads as well
as egg salad and cheese are popular choices.
• 5. Separate course salads- these salads must be very light without filling rich,
heavy dressings such a sour cream and mayonnaise should be avoided. Light salad
is serve after the main course to cleanse the palate, refresh the appetite, and
provide a break before dessert.
• 6. Dessert salads- dessert salads are usually sweet and make contain items such
as fruit, sweetened gelatin, nuts, and cream.

7. Kinds of Salads
• One can make an endless variety of salads by combining different ingredients. However,
salads are typically classified into the following types.
1. Simple Salad
A simple salad is based on one ingredient, like lettuce or tomato, and is finished with a
dressing. Simple salads can have little or no garnishes. Examples of simple salads include
iceberg lettuce with Thousand Island dressing and tomato salad with vinaigrette dressing.
2. Mixed Salad
A mixed salad contains two or more ingredients mixed together and combined with a
dressing. A Greek salad consisting of cucumber, onions, tomatoes olives, and cheese tossed
with a garlic dressing or a drizzle of olive oil is a good example of a mixed salad.
3. Compound Salad
In a compound salad, the different ingredients are combined with mayonnaise. Waldorf salad
is a fine example of a compound salad. It consists of celery, apples and walnuts dressed
mayonnaise and usually served on a bed of lettuce leaves.

8. Kinds of Salads
4. Warm Salad
A warm salad is made by tossing the ingredients and the dressing in a pan or
skillet over heat. It can also be made by serving the cooked ingredients, like meat
or fish, when still warm, or by just warming the dressing itself.
5. Classic Salad or Contemporary Salad
• A classic salad is any of the salads based on French cuisine and traditions of
cookery. Caesar salad(Filipino Style) is one of the popular classic salads.

9. Kinds of Salads
6. Ethnic Salad
A salad that originates from the cuisines of countries other than France is
known as an ethnic salad. Italian insalata, Caprese, and Philippine kinilnat are
some examples of ethnic salads.
7. Vegetable, green 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
additional balance of the silent protein items such as poultry, meat,
seafood, and cheese maybe added the vegetables and starch salads.

10. Kinds of Salads
• 8.Fruit Salad- contain fruits as their main ingredients like appetizer
salads or dessert salads.
• 9.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.

11. Components of a Salad
• While there are many different kinds of salads, they consist of the four basic
components.
• Base
The base of a salad refers to the layer of ingredients placed on the plate or platter to
give definition to the salad. Leaf vegetables such as lettuce or baby spinach, and fruits
such as mango and avocado are often used as a salad base.
• Body
It consists of the main ingredients of the salad and serves as the focal point of the
presentation. The body of a salad is set on top of the base.
• Dressing
Salads are served with a dressing that enhances the flavors of the ingredients. It is often
tossed together, with the ingredients but is sometimes served on the side.
• Garnish
A garnish adds color texture, and form to the salad, and often gives the overall taste of
the salad a boost.

12. Ingredients Used for Salads
• Leaf Vegetables
Most salads are composed of leaf vegetables of many varieties. While most salad greens are
available year round, the quality and price of these vary with the season and area in which
they are grown. It is good to use salad greens that are in season, because they are cheaper.
The following leaf vegetables are the most commonly used for salads.
1. Arugula
Arugula or rocket is a green leafy vegetable belonging to the cabbage
family. Its medium green leaves have a pungent, peppery flavor.
2. Belgian Endive
This leaf vegetable has a tight elongated head of pale green leaves
with a slightly bitter flavor.

13. 3. Curly Endive
• Has thick, narrow leaves with curly edges that have
bitter flavor. Curly endive is also known as chicory.
4. Escarole
• It belongs to the endive family. Its flat, curly-edged
leaves are arranged in loose head and have
a bitter flavor.
5. Butterhead Lettuce
• This mild-flavored lettuce has tender leaves
Arranged in a loose, round head.

14. 6. Iceberg Lettuce
• It is the most popular leaf vegetable used for salads. It has crisp,
pale green leaves that have a very mild flavor.
7. Leaf Lettuce
• It has crisp, tender, curly leaves than can either be red or
green, and have mild flavor.
8. Romaine Lettuce
• It has crisp leaves forming an elongated head.
This type of lettuce has a fairy mild flavor.

15. 9. Chinese Cabbage
• Chinese or napa cabbage has a long, narrow
head with green leaves that are white in the center.
It has a flavor similar to that of cabbage, but
somewhat milder and crisper.
10. Radicchio
• This leaf vegetable has a tender red-purple
leaves with a slightly bitter flavor.

16. 11. Spinach
• The deep green leaves of spinach are tender
and have a fairly mild flavor.
12. Watercress
• It has a small round leaves on slender stalks.
It has a delicate texture and a peppery,
pungent flavor.

17. •Fruits
Whether fresh, dried, or canned, fruits
can lend remarkable flavor, color, texture
to a salad of any type. The most
commonly used fruits for salads include
apple, avocado mango, pineapple,
orange, pear, grapes, and tangerine.
Most fruits, including banana, papaya,
melon, watermelon, and berries, are
used in dessert salad but may also be
added to savory salads served as an
appetizer, accompaniment, a main
course, or palette cleanser.

18. •Starches
Other types of salads are made more
fillings the additions of starches or
ingredients rich in carbohydrates like
pasta, whole grains, and potatoes.
Even bread can be used as an
ingredient for salad, like in
panzanella, an Italian salad this has
bread as one of the main ingredients.

19. Panzanella

20. Dressing and Condiments
•Though they can be served plain, salads are typically served
with a dressing of some kind.
•A salad dressing is a sauce for salad, usually with a based
made of oil and vinegar or mayonnaise. A salad dressing is
prepared liquid (sometimes thickened) that makes the salad
more appetizing in appearance and taste.
•Condiments such as mustard, ketchup, soy sauce, and fish
sauce are sometimes added to lead a certain flavor to a
salad dressing.

21. Ingredients of Salad Dressings
• Most salad dressings are made from the same basic ingredients, only varying
vinegar, emulsifiers, and seasonings in amount and constitution. The basic
ingredients in salad dressings are oil, vinegar, emulsifier, and seasoning.
1. Oil
• Soybean oil is used in most processed salad dressings, while extra virgin olive
oil and canola oil are used in homemade salad dressings. Extra virgin olive oil,
Canola oil, Avocado oil and walnut oil
• 2. Vinegar
• Wine, barley, cider, and rice vinegars are often used for salad dressings. These
lends a tart flavor to salads.

22. 3. Emulsifiers
• Two repelling ingredients can be made to mix and stay together by using an
emulsifier. For salad dressings, an emulsifier mixes oil and vinegar. Commonly
used emulsifiers in making salad dressings are mustard, tomato paste, egg yolk,
garlic, and cream.
• 4. Seasonings
• Aside from salt and crushed black pepper, there are many seasonings that can
be added to salad dressings in order to enhance their flavors. Herbs, either
fresh or dried, such as basil, dill, cilantro, chives, scallions, garlic, and ginger can
be used. Sauces such as soy sauce, fish sauce, and chili sauce can also be
added. Sugar, honey, and even peanut butter are also sometimes used to give
the dressing a unique and interesting flavor.