1. Salads

2. Salad Dressings A dressing is a sauce for a salad
It should complement rather than mask the flavor of the other ingredients
Many ingredients can be used to make salad dressings
Most are made of oil and vinegar mixture called a vinaigrette, or a mayonnaise or other emulsified product

3. Vinaigrette Dressing
Vinaigrette is a temporary emulsion of oil and vinegar seasoned with salt and pepper
The standard ratio is 3 parts oil to 1 part vinegar
Vinaigrette dressings can be emulsified with whole eggs

4. Mayonnaise-based
Mayonnaise-based dressings are salad dressing that use mayonnaise as a base, with other ingredients added for flavor, color, and texture
Other ingredients commonly added to mayonnaise-based salad dressings include: dairy products, vinegar, fruit juice, vegetables, tomato paste, garlic, onions, herbs, spices, condiments, capers, anchovies, and boiled eggs
*Emulsion: a uniform mixture of two unmixable liquids; it is often temporary

5. Freshness The ingredients in salad should be as fresh as possible
Crisp greens by placing in ice water
Drain well and pat dry with paper towels
Best to wash just before use
Handle greens as little as possible
Never freeze

6. Color
Choose vegetables that will provide a variety of color to the salad
Increases aesthetics and nutrition

7. Texture Choose vegetables that will give a variety of texture Crunchy
Soft
Smooth
Rough

8. Preparing and serving
Ingredients should be well-drained and cut into convenient sizes
Prepare and dress just before serving
Creativity and presentation can improve eye-appeal
Tossed
Layered
Bound