Salads Foods 2

Parts of a meal 1. Appetizer 2. Side Dish 3. Main Dish/Entrée 4. Dessert What part of a meal is a SALAD?

4 Salad Categories Appetizer - Served before the meal Green, Caesar, etc Side Dish - Served as part of the meal Pasta, potato, fruit, vegetable, gelatin Main Dish – the meal itself Shredded Chicken, Beef spinach, etc… Dessert - Served after the meal Gelatin, fruit

What is your favorite? Which category of salad does it belong to? Put your post-it under the category on the board!

Types of Salads Tossed Composed Bound Fruit Vegetable Gelatin

Tossed- No particular sequence or order.

COMPOSED- ARRANGED RATHER THAN “TOSSED”

Bound- Usually non-leafy foods, bound by a thick substance

Fruit

Vegetable

Gelatin

Nutrients in salad Determined by foods used to make the salad! Fresh Fruits and Vegetables = Vitamins (A, C, Folate) Fresh Fruits and Vegetables = Minerals (Calcium, Iron, Potassium) Meat, Cheese, Eggs = Protein Potatoes, Pasta = Carbohydrates Skin of Fruits and Vegetables = Fiber Meat, Cheese, Eggs, Salad Dressing = Fats

SALAD GREENS Iceberg - lettuce is by far the major type. Heads are large, round and solid, with outer leaves medium-green. Inner leaves are a lighter green. Butterhead - lettuce, including the Big Boston and Bibb varieties is a smaller head than Iceberg. It is slightly flat on top and has a soft, tender, pale inner leaves that feel oily or buttery. Romaine - lettuce plants are tall and cylindrical with crisp, folded, dark-green leaves. It is famous for it use in Caesar Salad. Leaf - lettuce has broad, tender succulent, fairly smooth leaves that vary in color depending on variety.

Other greens used in salad-making: Endive - narrower, crinkly leaves with notched edges. Chinese cabbage - is an elongated plant resembling celery. Some of the varieties develop a firm stalk, while others have an open, leafy form. Watercress - is a small, round-leaved plant that grows naturally along the banks of a freshwater streak or ponds. It’s spicy flavor makes it a favorite for use as a garnish or in mixed green salads. Spinach - is often used in salad raw.

The darker the color, the more nutrients it has. GOOD RULE OF THUMB: The darker the color, the more nutrients it has.

Salad dressing There are 2 basic types of Salad Dressing: 1. Vinaigrette – 3 oils to 1 vinegar (3:1 ratio) 2. Mayonnaise Based Is your favorite salad dressing a vinaigrette or mayo based?

Salad Preparation Guidelines Freshness! Why is freshness important?

SALAD PREPARATION GUIDELINES C O L O R -Make it colorful, why?

SALAD PREPARATION GUIDELINES c. Texture: Salad items need to have the right texture (crisp, soft, smooth, etc). Why?

Salad preparation guidelines Ingredient preparation: Ingredients should be well- drained and cut into convenient eating sizes

Salad preparation guidelines Final Preparation: Prepared right before serving. Dressing should be mixed in right before serving, OR placed in a container off to the side NO SOGGY SALADS!

JAMIE OLIVER’S PRINCIPLES OF SALADS