Salad Types Are you familiar with the various salad types in the foodservice industry?

Types of salad Green-tossed and composed Bound Vegetable Fruit combination

Tossed and Composed Prepare all ingredients individually Mix if it is a tossed salad Compose attractively for the other Should create visual experience

Bound Salad Cooked ingredients bound with some type of heavy dressing like mayonnaise Examples: potato, egg, tuna, pasta

Vegetable Salad Cooked or raw vegetables bound together with heavy dressing or tossed with lighter dressing Examples: coleslaw, carrot and raisin salad Allow to sit to develop flavors

Fruit Salad Use fruits with a slightly sweet or sweet/sour dressing Prepare close to service to prevent softening and browning

Combination Salad Any combination of the first four Prepare each and then combine

Types of service for salads Starter Accompaniment Main course Intermezzo Dessert

Starter Salad Smaller portion Light, fresh, crisp ingredients to stimulate senses Salad greens coated with tangy dressing

Accompaniment Salad Also known as a side salad Light and flavorful Should balance the main dish Don’t use potato salad when potatoes are in the main menu part Sweet fruit salad good with ham and pork Example: potato salad or slaw served with a sandwich

Main course salad Large enough to be the meal Contain protein source Variety of vegetables Examples are chicken Caesar salad, chef’s salad, cobb salad

Intermezzo salad Cleanses the palate Refreshes and stimulates appetite for next course Must be light Use a slightly acidic dressing

Dessert salad Usually sweet Might have gelatin, nuts, whipping cream Popular on buffets