1. Chapter 41 Salads

2. Objectives Describe various salads and dressings.
Explain how salads fit into healthful meals.
Explain how to select and store salad greens.
Describe and demonstrate methods for preparing and serving salads and dressings.

3. Key Terms Cooked Dressing Croutons Dairy Dressing Emulsion Mayonnaise
Molded Salads
Permanent Emulsion
Salad
Salad Dressing
Tabboulah
Temporary Emulsion
Tossed Salad
Vinaigrette

4. Salads are used as:
Appetizers - is served at the beginning of the meal to stimulate the appetite. Make it with crisp greens, fruit or raw vegetables, and keep the servings small.
2. Accompaniments - Served with the main course of the meal either on dinner or salad plate. This salad should contrast with the rest of the meal in color, flavor, and texture. Use crisp greens, fruits, or vegetables whether raw or cooked.
3. Main Dish - Must be substantial and satisfying. Make it with meat, fish, eggs, poultry, vegetables, fruit, and cheese. This is
served in meal sized portions and often served hot.
4. Desserts - a sweetened, molded salad made of fruit gelatin or fruit mixture. Whipped cream is usually added to the dressing.
This salad furnishes the meal with a color, flavor and texture treat.

5. Types of Salads Vegetable Salads Fruit Salads Cooked Grain Salads
Side salad, Caesar salad, coleslaw, potato salad
Fruit Salads
Ambrosia salad, Waldorf salad
Cooked Grain Salads
Pasta or Macaroni salad
Dry Bean Salads
Three-bean salad
Cooked Meat, Poultry, and Egg Salads
Ham salad, Chicken salad, Egg salad
Combination Salads
Chef salad
Molded Salads
Gelatin (Jell-O)

6. Types of Salads Made from foods from all food groups.
Contain complex carbohydrates, protein, vitamins, minerals, phytochemicals, and dietary fiber.
Can be laden with fat and calories.
Versatile, built around two or more types of food.

7. Pasta Salads

8. Vegetable Salads

9. Potato Salad, Coleslaw, & Bean Salad
…More vegetables salads
Potato Salad, Coleslaw, & Bean Salad

10. Fruit Salads

11. Taco Salad, Tuna, Chicken, Egg, Ham, & Shrimp Salad
Protein Salads
Taco Salad, Tuna, Chicken, Egg, Ham, & Shrimp Salad

12. Jell-O Salads

13. Use a variety of lettuce to add interest and nutrition to salads.

14. Preparing salad greens
Napa Cabbage
Red Leaf Lettuce
Butterhead lettuce
Romaine
Iceberg
Wash thoroughly, cut off brown ends and tough ends, remove water by patting dry or spinning.

15. Drying Lettuce - Water that clings to greens dilutes dressing and makes salad soggy.
Excess moisture causes
greens to deteriorate quickly.
Storing - Wrap cleaned greens in a clean, dry kitchen towel or paper towels, and refrigerate them in a re-sealable plastic bag or airtight container. Greens will stay crisp for 3 to 5 days

16. Principles of Salad Making
Choose fresh & good quality produce.
Remove any wilted or decayed ends of lettuce.
Rinse all lettuces and drain on paper towel or in a salad spinner. Drain thoroughly.
Cut or tear into bite-size pieces.
Crisp up greens by placing them in a container and refrigerate for several hours.
Avoid putting the dressing on the salad until just before serving.

17. Salad Dressing
Salad Dressing – seasoned mixture of oil and vinegar. Otherwise known as vinaigrette.
Can act as a binder to hold ingredients together.
Usually contains all of the fat and calories of the salad.

18. Salad Dressing
Emulsion – a mixture of two liquids that normally don’t combine.
Temporary Emulsion – eventually the two liquids separate.
Permanent Emulsion – two liquids won’t separate. By adding a stabilizer (egg yolk) it prevents the oil and vinegar from separating.

19. Salad Dressing
Mayonnaise – a thick, creamy dressing that is an emulsion of oil, vinegar or lemon juice, egg yolks, and seasoning.
Cooked Dressing – is thickened by cooking a starch paste.
Dairy Dressing – buttermilk, yogurt, sour cream, or cottage cheese, with seasonings added.