Salads can be categorized into green salads, side salads, composed salads, and warm salads. Green salads typically include mild greens like lettuce, bitter greens, spicy greens, herb and flower mixes, and microgreens. Mild greens should be crisp, washed in cold water, and torn or cut into bite-sized pieces. Bitter greens can be eaten raw or cooked. Spicy greens have a peppery flavor but are delicate. Prepared greens mixes offer convenience. Herbs and flowers add flavor and visual appeal if chosen carefully. Microgreens are seedlings that provide texture and flavor. All greens should be thoroughly washed and dried before use in salads.

1. Salads and Dressings
And it's not just the color green

2. Salads

3. Salads
Derived from the word "salt"
Started as a concoction of herbs and lettuces.

4. Salads categories
Green salads
Side salads
made from vegetables, potatoes, grains, pastas,
legumes, and fruits
Composed Salads
Warm Salads

5. green salad
Mild greens
Bitter greens or chicories
Spicy greens
Prepared mixes of greens
Herbs and flowers
Micro greens

6. Mild greens
One of the biggest categories of mild greens is
lettuce. Each of the thousands of lettuce varieties
can be classified into one of the following
categories: butterhead, crisp head, or leaf.

7. Mild greens
Select lettuce that is crisp, never wilted or bruised.
Lettuce should only be washed in cold water (but
never under running water, because of its fragile
nature) and cut or preferably torn into bite-size
pieces when it is ready to be served.
Store lettuce in the refrigerator, covered with a lid
or loosely covered with damp absorbent paper
towels and plastic wrap.

9. Bitter greens or chicories
Bitter salad greens are those that are tender
enough to be eaten in salads but which may also
be sautéed, steamed, grilled, or braised.

11. Spicy greens
Spicy greens have a distinct pepperiness or
assertive flavor but are still delicate enough to eat
in salads.
The younger they are, the less spicy they will be.

13. Prepared mixes of
greens
The market also provides a number of specialty
items for salad making. Among the most popular of
these items are convenient prewashed and
trimmed mixes of greens.

15. Herbs
Herbs are the leaves of aromatic plants and are
used primarily to add flavor to foods.
Aroma is a good indicator of quality in both fresh
and dried herbs; a weak or stale aroma indicates
old and less potent herbs.

16. Herbs
Fresh herbs may also be judged by appearance.
They should have good color (usually green),
healthy-looking leaves and stems, and no wilting,
brown spots, sunburn, or pest damage.
Herbs can range from pungent to lightly fragrant,
and they can add a wonderful accent to a special
dish.

17. Herbs
Herbs that have a naturally tender texture or soft
leaves—young basil, chives, small mint leaves,
pluches of chervil or flat-leaf parsley are the ones
to choose for salads. The following table describes
a selection of herbs.

20. Flowers
Flowers can turn an ordinary salad into something
quite unique and beautiful, as long as they are not
overused.
Select only flowers designated as suitable for
human consumption, because they are not treated
with chemicals and are non-toxic.

22. Micro greens
Micro greens are seedlings of various herbs,
greens, and vegetables. They have been
cultivated for many years, but their popularity has
recently grown rapidly. As a result, they have
become much more affordable and the number of
varieties available has increased.

24. Caring for Salad Greens
Wash greens thoroughly in
plenty of cool water to remove
all traces of dirt and sand.
Dry greens completely. Salad
dressings cling best to well-
dried greens.
Store cleaned greens in tubs
or other containers.
Cut or tear the lettuce into
bite- size pieces.

25. Side Salad