2.  WASHING ICEBERG LETTUCE  Strike the core end of the head against the countertop  Remove the core  Pour water into the opening and let it drain and dry

3.  WASHING ROMAINE LETTUCE  Pull the leaves away from the bunch and wash them individually under cold water.  Drain the leaves well either in a colander or pat them dry with a paper towel,

4.  PACKAGED GREENS  Look to the words washed or ready to eat

5.  Iceberg - lettuce is by far the major type. Heads are large, round and solid, with outer leaves medium- green. Inner leaves are a lighter green.  Butterhead - lettuce, including the Big Boston and Bibb varieties is a smaller head than Iceberg. It is slightly flat on top and has a soft, tender, pale inner leaves that feel oily or buttery.  Romaine - lettuce plants are tall and cylindrical with crisp, folded, dark-green leaves. It is famous for it use in Caesar Salad.  Leaf - lettuce has broad, tender succulent, fairly smooth leaves that vary in color depending on variety.

6.  Chinese cabbage - is an elongated plant resembling celery. Some of the varieties develop a firm stalk, while others have an open, leafy form.  Watercress - is a small, round-leaved plant that grows naturally along the banks of a freshwater streak or ponds. It spicy flavor make it a favorite for use as a garnish or in mixed green salads.  Spinach - is often used in salad raw.

7.  Crisp up greens by placing in ice water for a few hours before serving.  Drain thoroughly before serving.  Greens may be broken or shredded according to the purpose.  Do not over handle or greens become bruised and wilted.  Store in a plastic. Do not wash until your ready to use it as the greens might rust.  Never freeze.

8.  Keep washed and drained greens wrapped in a dry paper towel and refrigerate in a plastic container or a large plastic bag.  To prevent browning after washing and serving tear greens instead of using a metal knife. Tearing adds more texture

9.  Add flavor  Adds color  Adds fat  Adds calories

10. Mayonnaise Based ◦ Vinaigrette -mixture of oil, vinegar, and seasoning  Formula for a Vinaigreatte= (3 oils to 1 vinegar ratio)  EXAMPLE:  1/3 cup Olive Oil  2 T white wine vinegar  1 tsp Dijon mustard  OTHER EXAMPLES  Examples of Oils  Examples of Vinegar (ACID)  Flavoring   Vinaigrette  ◦ Mayonnaise Based=Base of the dressing is mayonnaise and seasoning added. Thicker consistency  1.RANCH  2.Blue Cheese  3. Tomatillo (Café Rio) Dressing  4. Thousand Island 

11.  The dressing should complement the other flavors in the salad.  Vinaigrette-mixture of vegetable oil, vinegar, and seasoning  Mayonnaise-a thick, creamy dressing that is an emulsion of oil, vinegar, egg yolk and season

12.  #1 RULE- Do not put the dressing on or salt salad until just before serving  Place on a chilled plate or dish at least 5 hours before serving  Prepare salad dressing 2 to 3 hours and chill  Make just before eating  Choose fresh and good quality produce  Salad should look neat 

13.  Handle greens as little as possible  Avoid to much dressing  Do not put the dressing on or salt salad until just before serving  Break or tear into bite size pieces  Ingredients should be well-drained  Combine crisp with soft ingredients for contrast in texture  Toss with a fork to give the tossed rather than smashed appearance

14.  Appetizer  Main Dish  Accompaniment Salad  Dessert Salad

15.  Small salad  Served before the main course  Conservative salad =greens one or two additional vegetables  Appetizer - For a starter to stimulate the appetite, and it is served at the beginning of the meal. Make it with crisp greens, fruit or raw vegetables, and keep the servings small.

16.  Large Salad, with lots of greens  Must contain4 of the 6 nutrients  Must be filling  Main Dish - Must be substantial and satisfying. Make it with meat, fish, eggs, poultry, vegetables, fruit or a combination of fruit and cheese. This is served in meal- sized portions and often served hot.

17.  Vary in size depending on the main dish  Usually served on the main dish plate  Could be a fruit, pasta, or green salad  Accompaniment - Served with main the course of the meal either on dinner or salad plate. This salad should contrast pleasantly with the rest of the meal in color, flavor, and texture. Use crisp greens, fruits, or vegetables whether raw or cooked.

18. 3. Dessert - This may be a sweetened, molded or frozen 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.

19.  Vitamins  Minerals  Fiber  Protein  Carbohydrates  Fats