1. Salads

2. Nutritive Value Vitamin C Vitamin A Iron Niacin Thiamine
Sometimes protein

3. Nutritive Value continued
Can provide one or more of the daily required servings of fruits and/or vegetables per day.
How many servings of fruits is ideal per day?
What about vegetables?

4. Roughage Fibrous material supplies bulk to our foods
Essential for digestion and elimination of waste

5. Planning Salads Keep the menu in mind
Offer contrast in flavor, color, and texture
Can be appetizer, side/accompaniment, main dish, or dessert
For hearty meals… simple salad
For simple meals… hearty salad

6. Salad Greens Have few calories High in vitamins and minerals
Except iceberg
The darker the green, the greater the nutritional value
Especially Vitamin A
Provide roughage
8 types

7. Escarole Variety of endive Flavor less sharp Dark green leaves
Less curly than curly endive

8. Escarole

9. Romaine
Sharp flavor
Elongated leaves with long crinkly edges, loosely joined at the base

10. Romaine

11. Leaf Lettuce Not a head Large leafy bunches Green or red varieties
Delicate flavor

12. Leaf Lettuce

13. Boston or Butterhead Smaller head than iceberg
Loose leaves that spread easily
Green outer leaves & yellow inside leaves
Tender, fragile
Delicate flavor

14. Boston or Butterhead

15. Curly Endive Bunchy head Dark green, curly leaves Bitter flavor
Use a hearty dressing

16. Belgian Endive and Curly Endive

17. Bibb Smaller and more delicate than Boston/Butterhead
Dark green leaves that turn whitish close to the core
Tender
Use entire leaf in salads

18. Bibb

19. Iceberg Most popular In US, most comes from Arizona & California
Large, round head
Firm, tightly packed leaves

20. Iceberg

21. Iceberg

22. Spinach Dark green leaves Small, tender, young leaves
Adds color, flavor, texture
High in vitamins and minerals

23. Spinach

24. Preparing salad greens
Always wash before using in cold, running water
After rinsing, let excess water drain
Do not cut or core with metal utensils
Use plastic or ceramic knives
Refrigerate in tightly closed plastic bag
Can wrap in paper towel, and then plastic bag

25. Salad Dressings Hearty meal… light dressing
Light meal… hearty dressing
Flavor should compliment salad, not overpower it
Add just before serving

26. Emulsions
Combinations of two liquids that ordinarily will not stay mixed
In salad dressings: oil, vinegar, lemon juice, or other water-based liquids
Temporary vs. permanent emulsion

27. French Dressing Salad oil, vinegar, seasonings
Must shake to blend because emulsions will separate
Would these be a temporary or permanent emulsion?
For example: Honey Mustard, French, Italian

28. Mayonnaise Dressing Salad oil, vinegar, egg/egg yolk, seasonings
Egg yolk prevents separation of ingredients
Does not need to be mixed
Would this be temporary or permanent emulsion?
For example: Ranch, Caesar

29. Cooked Dressing Flour, sugar, seasonings, milk
Then, combined with eggs, vinegar, and butter/margarine
Looks like mayonnaise, but cooked and thickened
Cooked to consistency of white sauce