1. Today…  You need:  Notebook  Pen or Pencil  We are going to:  Continue talking about salad  Watch Good Eats – Salad Daze  Prep for lab on Monday

2. 6 Types of Salad  Common Types  Vegetable Salads  Fruit Salads  Cooked Grain Salads  Protein Salads  Cooked Meat, Poultry and Egg Salads  Dry Bean Salads  Combination Salads  Similar to casserole, use left-over's to create a new dish  Molded Salads

3. Nutrients in Salad  Easy way to incorporate more fruits and veggies in your day  Can often substitute ingredients to take advantage of the freshest, most nutritious foods available  Raw food has more nutritional value than its cooked counterpart  Excellent source of phytochemicals  Non-nutritive plant chemicals that have protective or disease preventative properties  Can provide complex carbs, protein, vitamins, minerals, and dietary fiber  Or, they can be laden with fat and calories depending on what goes into the salad

4. Types of Lettuce  Arugula – peppery  Butterhead – tender and sweet with buttery texture  Watercress – crisp with dark green leaves  Radicchio – deep red to pink with white streak; firm and slightly peppery  Iceberg – pale green, mild flavor, low nutritional value  Endive – coarse texture, bitter, best mixed with other greens  Escarole – green outer leaves with yellow center, bitter  Romaine – most nutritious lettuce, crisp texture, nutty flavor  Mesclun – popular mix of young, small greens

5. Helpful Hints when Preparing Salad  Wash only when ready to use  Spin dry before serving  Tear instead of cut lettuce to prevent edges from browning  Store wrapped in dry paper towel in plastic bag/container  If lettuce is limp, immerse in ice water for a few minutes  Don’t use fresh pineapple in molded salads – it will not set up

6. Good Eats: Salad Daze

7. Dressing Types  Vinaigrette  Creamy

8. Vinaigrette Dressing  A versatile mix of oil and vinegar or tart citrus juice usually seasoned with herbs and spices  usually in a 3-to-1, oil-to-vinegar ratio  Vinaigrettes work well with any lettuce variety, but they’re best with tender greens, such as spinach and spring mixes, because they won’t weigh down lighter leaves.

9. Vinaigrette Dressing Oils Vinegars  Neutral Oils  Canola  Corn  Safflower  Soybean  Sunflower  Olive Oils  Extra Virgin Olive Oil  Virgin Olive Oil  Olive Oil  Nut Oils  Almond  Peanut  Hazelnut  Walnut  Balsamic  Cider  Champagne  Distilled or white  Sherry  Wine  Rice  Fruit  Malt

10. Vinaigrette Dressing Citrus Juices Classic Herb Combinations  Lemon  Meyer Lemon  Lime  Orange  Grapefruit  Chervil, parsley, thyme and tarragon  Marjoram, savory, thyme and bay leaf  Rosemary, summer savory, thyme and marjoram  Cilantro, cumin and red pepper  Ground chili pepper, oregano, cumin and red pepper  Cajun blackening and seasoning spice

11. Jamie Oliver  Superb Salads Superb Salads

12. Creamy Dressing  Pair creamy dressings with heartier greens like romaine, radicchio, iceberg and cabbage that can handle a heavier coating. Use sparingly or thinned out with extra vinegar to lightly—repeat, lightly—coat more tender, delicate greens like arugula, spinach and butter.  Cooked dressing – instead of using eggs, dressing thickened with starch paste

13. Creamy Dressing Dairy  Use dairy-based ingredients for creamier dressings.  Buttermilk: Thick and tangy, buttermilk is surprisingly lower in calories than most other milk.  Cream: Often too rich to use alone, pair cream with herbs or spices, such as tarragon or cardamom.  Sour cream: Heavy and dense, sour cream can be thinned out with small amounts of vinegar or citrus juice.  Yogurt or Greek yogurt: Tangy in taste, plain yogurt adds a touch of creaminess without the extra calories.

14. Creamy Dressing Mayonnaise How to make mayo  Mayonnaise-based dressings taste like the condiment but are “eggier” and sweeter.  Emulsion of oil, vinegar or lemon juice, egg yolks and seasonings  Emulsion – mixture of two ingredients that normally don’t mix

15. Lab Plans  Accompaniment Salad Lab  Broccoli Salad  Potato Salad  Taco Salad  Deviled Egg Pasta Salad  Quinoa Almond Berry Salad  Strawberry Pretzel Salad  Completed Mise en Place Worksheets are due on Monday.

16. New Groups:  Pink: Kyle, Emma, Kaijuan  Gold: DJ, Jacob, Rylie G.  Green: Paul, Rylie S., Zach  Black: Luke, Jacob W, Taylor, Chandler  Purple: Michael, Josh, Colin, Colton  Silver: Cassidy, Rebekah, Austin, Erin