1. Garde Manger
Salads

2. Green Salads Mild greens Spicy greens Green leaf Red leaf Romaine
Iceburg
Spicy greens
Mizuna
Curley cress

3. Green Salads Spicy greens Bitter greens Tat soi Mustard greens
Watercress
Bitter greens
Escrole
Frisse
Arugla

4. Green Salads Bitter greens Prepared mixes of greens Watercress Mache
Radicchio
Belgian endive
Prepared mixes of greens
Mesclun mix
Oriental mix
Baby mix

5. Green Salads
Herbs & Flowers
Edible
Micro Greens

6. Care of Salad Greens Wash thoroughly to remove dirt
Dry greens completely
Store in tubs & other containers
Cover with damp towel
Keep cooled
Cut or tear into bite sized bites
Eater friendly

7. Dressing Salad
Coat lettuce evenly. Not excessively

8. Garnishing the Salad
Pick a garnish that is in season & your desired presentation
Tomato's, cucumbers, carrots, radishes, jicama, mushrooms, olives, peppers, and so forth
Can be tossed in or on top
Add crisp component
Crackers or chips

9. Side Salad Vegetable salads Potato salads Pasta & grain salads
Legume salads
Fruit salads

10. Composed Salads Has a “main component” on greens, garnished & dressed
Things to consider
Elements that are combining
Repetition of color & flavor
Stand alone components
Be attractive/pleasing to the eye

11. Warm Salads Salades Tiedes Toss salad ingredients in a warm dressing
Chilled lettuce in a bed for a hot item