Healthy Salads History Ingredients Uses Dressings

History of Salads

Salad …definition…? A mixture of one or more ingredients, including not only leafy greens but also vegetables, meat, fish, fruits, nuts and grains.

Traditional Greens Include Mostly lettuces because they have a mild flavor.

Flavor Adding Greens Arugula Mizuna Chicory Frizee

Salad green varieties: Traditional Butter Bibb Romaine Iceberg Red Leaf Green Leaf Flavor Adding Watercress Mache Radicchio Sorrel Spinach Arugula

Herbs

and Other Specialty Items Edible FlowersMesculin

Additions to salad greens HERBS: (soft leaf) Coriander Chives Dill Parsley Chervil Mint Tarragon FLOWERS: Roses Violets Pansies Nasturtium Bachelor buttons Snapdragons The flowers from most herbs

Preparing Greens Choose Quality Greens Separate Leaves and Submerge in Cold Water Dry leaves thoroughly with paper towels Store greens in original packaging in storage drawer away from ripening fuits

Bagged Greens Prewashed? “Faith Based Food Safety” Buy bags that have been kept very cold in store Pay attention to purchase by dates If you are worried about Food Borne Ilness… Rewash…

Appetizer – simple tossed green prior to a meal; shrimp cocktail Accompaniment – cole slaw, 3 bean salad, potato salad Main course – Chef Salad, Chicken Caesar Separate – mixed into an extended menu as a palate cleanser: greens salad Desserts – fruits and/or nuts ? gelatin When is a salad served???

….. Appetizer Basic Tossed Greens

Appetizer: Shrimp Cocktail

Accompaniment Salad:

Repertoire Caesar Cobb Chef Tossed greens Salad Frisee Salad Lorette Spinach salad Salad Nicoise Fruit Salad Cole Slaw Potato Salad Tuna Salad Chicken Salad Greek Salad Waldorf Salad JELLO salad Etc, etc……

Entrée:

Salad Nicoise: Tomato Anchovy Black olives Tuna Hard boiled egg Green beans Potatoes

CAESAR SALAD…..

Salad Dressings Vinaigrette: 3 parts oil to 1 part acid Balsamic, Italian, Raspberry Fatty Dressings Mayonnaise based: A variety of ingredients can be used to flavor the dressing. Ranch Blue Cheese Green Goddess

Emulsify Mixture of two liquids that typically do not blend with each other.

Salad Dressings Cooked Dressings Hot bacon Fruit Dressings Sweet, Tart or Spicy

Salad Structure Foundation The base The part of salad on which the rest of the salad is built Body Main Ingredients Lettuce to Vegetables, pasta, meat, poultry, or fish

Salad Structure continued Garnish Colorful Element that add eye appeal to the plate Dressing Sauce that holds the salad together

Nutrients in Salads Darker Greens Vitamin A Vitamin C Calcium Potassium Folic Acid Main Course

Terms Pasteurize to expose (a food, as milk, cheese, yogurt, beer, or wi ne) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce di sease orcause spoilage or undesirable fermentation of food, without radically altering taste or quality. Organic Sustainable

Your Assignment Locate a Recipe for each of the following 1 appetizer Salad 1 Accompaniment Salad 1 Main Course Salad 1 Current Article with a two paragraph summary Compromised Food Safety having to do with greens Nutritional importance of salad greens Success of a new product in the Salad World Due October 25 th.

Folder Outline Rules Equipment Knife Construction Packet Veggie Ranch Tortilla Black and White Cake Zucchini Chips Muffin Packet Baker Baker (Baked Apple) Buffalo Chicken Mac and Cheese Applesauce Crumb Squares Pumpkin Pasta and Sausage Poached Pears Whipped Cream Chopping Activity