1. S A L A D S can be eaten as: APPETIZER /SNACK ACCOMPANIMENT MAIN DISH
Light/ Small/ Before a Meal/ Stimulates Appetite
ACCOMPANIMENT
Light/ Tossed/ Hearty
MAIN DISH
Greens/ Vegetables/ Meat/ Light/ Filling

2. SALAD GREENS BUYING GUIDE – what to look for when buying salad greens:
Color and Texture
Shape
Size
General Condition
Make sure the produce is fresh and crisp. Do not purchase limp or wilted produce.

3. GREENS BUYING GUIDE what to look for:
Color and Texture –
Look for bright characteristic color and crispy texture
Good Typical Shape –
poor shape often means poor flavor and texture
Size –
Dense and moderately heavy for size; should have a little give
Large vegetables may be overripe, course and have a poor flavor
Small vegetables may lack flavor and be immature
Good Condition –
Don’t buy wilted , damaged, or decayed vegetables, no matter how good the price, lost nutrients & won’t last long
Storage –
Wash, drain well, refrigerate immediately

4. TYPES OF SALADS
A. Vegetables
B. Fruits
C. Grain
D. Protein
E. Gelatin

5. WAYS TO PREPARE SALADS

6. TOSSED SALADS Mixed Greens Other Fruits and Vegetables
Tossed with Dressing

7. MIXED SALAD All ingredients mixed together with dressing
Usually no greens
Heartier salad
Common Ingredients:
Potatoes, rice, pasta

8. ARRANGED SALAD Ingredients separate
Ingredients arranged in attractive pattern
Dressing served separately

9. LAYERED SALAD
Ingredients arranged in layers
Topped with dressing

10. MOLDED SALAD
Decorative mold shape
Rice, potato, or gelatin salads

11. COOKED SALADS
Hearty salads
Wilted lettuce salads

12. FROZEN SALADS Salads made with Fruit and whipped cream Mayonnaise
Cream cheese

13. DRESSINGS French Style 1. Vinegar, oil & seasonings
2.    Variations: blue cheese, bacon, sour cream, honey, ketchup
Mayonnaise
1.      Salad Oil, egg yolk, acid (vinegar or lemon juice)
Cooked Dressing
1.      Eggs, milk or water, seasonings, thickened with flour