Today… You need: We are going to: Notebook Pen or Pencil Continue talking about salad Watch Good Eats – Salad Daze Prep for lab on Monday

6 Types of Salad Common Types Vegetable Salads Fruit Salads Cooked Grain Salads Protein Salads Cooked Meat, Poultry and Egg Salads Dry Bean Salads Combination Salads Similar to casserole, use left-over's to create a new dish Molded Salads

Nutrients in Salad Easy way to incorporate more fruits and veggies in your day Can often substitute ingredients to take advantage of the freshest, most nutritious foods available Raw food has more nutritional value than its cooked counterpart Excellent source of phytochemicals Non-nutritive plant chemicals that have protective or disease preventative properties Can provide complex carbs, protein, vitamins, minerals, and dietary fiber Or, they can be laden with fat and calories depending on what goes into the salad

Types of Lettuce Arugula – peppery Butterhead – tender and sweet with buttery texture Watercress – crisp with dark green leaves Radicchio – deep red to pink with white streak; firm and slightly peppery Iceberg – pale green, mild flavor, low nutritional value Endive – coarse texture, bitter, best mixed with other greens Escarole – green outer leaves with yellow center, bitter Romaine – most nutritious lettuce, crisp texture, nutty flavor Mesclun – popular mix of young, small greens

Helpful Hints when Preparing Salad Wash only when ready to use Spin dry before serving Tear instead of cut lettuce to prevent edges from browning Store wrapped in dry paper towel in plastic bag/container If lettuce is limp, immerse in ice water for a few minutes Don’t use fresh pineapple in molded salads – it will not set up

Good Eats: Salad Daze

Dressing Types Vinaigrette Creamy

Vinaigrette Dressing A versatile mix of oil and vinegar or tart citrus juice usually seasoned with herbs and spices usually in a 3-to-1, oil-to-vinegar ratio Vinaigrettes work well with any lettuce variety, but they’re best with tender greens, such as spinach and spring mixes, because they won’t weigh down lighter leaves.

Vinaigrette Dressing Oils Vinegars Balsamic Cider Champagne Neutral Oils Canola Corn Safflower Soybean Sunflower Olive Oils Extra Virgin Olive Oil Virgin Olive Oil Olive Oil Nut Oils Almond Peanut Hazelnut Walnut Balsamic Cider Champagne Distilled or white Sherry Wine Rice Fruit Malt

Vinaigrette Dressing Citrus Juices Classic Herb Combinations Lemon Meyer Lemon Lime Orange Grapefruit Chervil, parsley, thyme and tarragon Marjoram, savory, thyme and bay leaf Rosemary, summer savory, thyme and marjoram Cilantro, cumin and red pepper Ground chili pepper, oregano, cumin and red pepper Cajun blackening and seasoning spice

Jamie Oliver Superb Salads

Creamy Dressing Pair creamy dressings with heartier greens like romaine, radicchio, iceberg and cabbage that can handle a heavier coating. Use sparingly or thinned out with extra vinegar to lightly—repeat, lightly—coat more tender, delicate greens like arugula, spinach and butter. Cooked dressing – instead of using eggs, dressing thickened with starch paste

Creamy Dressing Dairy Use dairy-based ingredients for creamier dressings. Buttermilk: Thick and tangy, buttermilk is surprisingly lower in calories than most other milk. Cream: Often too rich to use alone, pair cream with herbs or spices, such as tarragon or cardamom. Sour cream: Heavy and dense, sour cream can be thinned out with small amounts of vinegar or citrus juice. Yogurt or Greek yogurt: Tangy in taste, plain yogurt adds a touch of creaminess without the extra calories.

Creamy Dressing Mayonnaise How to make mayo Mayonnaise-based dressings taste like the condiment but are “eggier” and sweeter. Emulsion of oil, vinegar or lemon juice, egg yolks and seasonings Emulsion – mixture of two ingredients that normally don’t mix

Lab Plans Accompaniment Salad Lab Broccoli Salad Potato Salad Taco Salad Deviled Egg Pasta Salad Quinoa Almond Berry Salad Strawberry Pretzel Salad Completed Mise en Place Worksheets are due on Monday.

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