1. Salad Preparation

2. Appetizer

3. Appetizer  Served at the beginning of the meal  For a starter to stimulate the appetite  Make it with crisp greens, fruit or raw vegetables  Nutrients: vitamins, minerals  Keep the servings small

4. Accompaniment

6. Accompaniment 1.Served with main the course of the meal either on dinner or salad plate. 2.This salad should contrast pleasantly with the rest of the meal in color, flavor, and texture. 3.Use crisp greens, fruits, vegetables, potatoes, pasta, and rice.  Nutrients: vitamins, minerals, carbohydrates

7. Main Dish

10. Must be substantial and satisfyingMust be substantial and satisfying Make it with PROTEIN (meat, fish, eggs, or poultry)Make it with PROTEIN (meat, fish, eggs, or poultry) This is served in meal-sized portions and often served hotThis is served in meal-sized portions and often served hot Nutrients: vitamins, minerals, proteinNutrients: vitamins, minerals, protein

11. Dessert

12. Dessert This may be a sweetened or frozen salad made of fruit gelatin or fruit mixture.This may be a sweetened or frozen salad made of fruit gelatin or fruit mixture. Whipped cream is usually added to the dressing.Whipped cream is usually added to the dressing. This salad furnishes the meal with a color, flavor and texture treatThis salad furnishes the meal with a color, flavor and texture treat Nutrients: vitamins, mineralsNutrients: vitamins, minerals