Salads

Salad Preparation Arranged: Pieces purposefully placed Mixed: Tossed and random

Types of Salads Appetizer – before the meal Accompaniment – with the meal Main Dish – is the meal Dessert – after the meal (sweet)

Varieties of Salads Pasta-Main Dish, accompaniment Gelatin-Dessert, accompaniment Protein-Main Dish Vegetable-Appetizer, accompaniment Fruit-appetizer, accompaniment, dessert

How Do Salads Meet the Guidelines for MyPlate?

Nutrients in Salads Vitamins - fruits, vegetables Minerals – fruits, vegetables Fiber – fruits, vegetables Protein – meats, cheese, eggs, beans Carbohydrates – pastas, potato Fats - dressings

Care for Salad Greens Crisp up greens by placing in ice water for a few hours before serving Drain thoroughly Greens may be broken or shredded according to the purpose Do not over handle or greens become bruised and wilted Never freeze

Different Kinds of Greens Iceberg Romaine Bibb Green Leaf Endive Chinese Cabbage

Principles of Salad Making Ingredients should be well drained Cut ingredients into convenient eating size Place on a chilled plate add salad dressing Make just before eating (avoid wilting) Choose fresh and good quality produce Salads should look neat, but not labored over

Principles of Salad Making Handle greens as little as possible Avoid too much dressing Do not put dressing or salt until just before serving Break or tear into bite-sized pieces Use a variety of cuts (shapes) Combine crisp with soft ingredients for contrasts in texture

Salad Dressings Mayonnaise Base: creamy, thicker, binds salad together Examples: Thousand Island, Ranch, French, Caesar Vinaigrette: made of oil and vinegar, lighter taste, use less, oil brings out flavor of spices Examples: Italian, Balsamic 3 part oil to 1 part vinegar