S A L A D S can be eaten as: APPETIZER /SNACK ACCOMPANIMENT MAIN DISH Light/ Small/ Before a Meal/ Stimulates Appetite ACCOMPANIMENT Light/ Tossed/ Hearty MAIN DISH Greens/ Vegetables/ Meat/ Light/ Filling

SALAD GREENS BUYING GUIDE – what to look for when buying salad greens: Color and Texture Shape Size General Condition Make sure the produce is fresh and crisp. Do not purchase limp or wilted produce.

GREENS BUYING GUIDE what to look for: Color and Texture – Look for bright characteristic color and crispy texture Good Typical Shape – poor shape often means poor flavor and texture Size – Dense and moderately heavy for size; should have a little give Large vegetables may be overripe, course and have a poor flavor Small vegetables may lack flavor and be immature Good Condition – Don’t buy wilted , damaged, or decayed vegetables, no matter how good the price, lost nutrients & won’t last long Storage – Wash, drain well, refrigerate immediately

TYPES OF SALADS A. Vegetables B. Fruits C. Grain D. Protein E. Gelatin

WAYS TO PREPARE SALADS

TOSSED SALADS Mixed Greens Other Fruits and Vegetables Tossed with Dressing

MIXED SALAD All ingredients mixed together with dressing Usually no greens Heartier salad Common Ingredients: Potatoes, rice, pasta

ARRANGED SALAD Ingredients separate Ingredients arranged in attractive pattern Dressing served separately

LAYERED SALAD Ingredients arranged in layers Topped with dressing

MOLDED SALAD Decorative mold shape Rice, potato, or gelatin salads

COOKED SALADS Hearty salads Wilted lettuce salads

FROZEN SALADS Salads made with Fruit and whipped cream Mayonnaise Cream cheese

DRESSINGS French Style 1. Vinegar, oil & seasonings 2.    Variations: blue cheese, bacon, sour cream, honey, ketchup Mayonnaise 1.      Salad Oil, egg yolk, acid (vinegar or lemon juice) Cooked Dressing 1.      Eggs, milk or water, seasonings, thickened with flour