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S A L A D S . S A L A D S can be eaten as :. APPETIZER /SNACK Light/ Small/ Before a Meal/ Stimulates Appetite ACCOMPANIMENT Light/ Tossed/ Hearty MAIN DISH Greens/ Vegetables/ Meat/ Light/ Filling. SALAD GREENS . BUYING GUIDE – what to look for when buying salad greens:

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s a l a d s can be eaten as
S A L A D S can be eaten as:
  • APPETIZER /SNACK
    • Light/ Small/ Before a Meal/ Stimulates Appetite
  • ACCOMPANIMENT
    • Light/ Tossed/ Hearty
  • MAIN DISH
    • Greens/ Vegetables/ Meat/ Light/ Filling
salad greens
SALAD GREENS

BUYING GUIDE – what to look for when buying salad greens:

  • Color and Texture
  • Shape
  • Size
  • General Condition
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

GREENS BUYING GUIDEwhat to look for:
types of salads
TYPES OF SALADS
  • A.Vegetables
  • B. Fruits
  • C. Grain
  • D. Protein
  • E. Gelatin
vegetable salads
VEGETABLE SALADS
  • 1.Greens
  • 2.Raw Vegetables
    • (ex. cucumber, carrots, tomatoes, onion, radishes, celery, green pepper)
  • 3.Cold cooked vegetables
  • 4.Unusual Greens – lend a unique color, texture, shape, and flavor
    • Ex. Dandelion and watercress
fruits
Fruits
  • 1.Combinations of fruits for complimentary flavors and textures
  • 2.Can be cut fruits arranged
  • 3.Can use shell of fruit for decoration
    • Watermelon bowls
    • Pineapple boats
    • Orange or Avocado cup

4. Delicious part of dressing or served with dressing

grain products
Grain Products
  • 1.Rice
  • 2.Pasta – pasta salad
  • 3.Bulgar -tabouli

4. Combined - with fruit/meat/ vegetables

protein salads
PROTEIN SALADS
  • Cheese
  • Eggs
  • Cooked or canned meat
    • Fish
    • Poultry
    • Meat
    • Shellfish
gelatin salads
GELATIN SALADS
  • Fruit, Vegetable, and Protein in flavored gelatin
  • Acids like vinegar or citrus reduce sweetness
  • Certain fruits contain enzymes that break down protein in gelatin so it won’t firm up. Use these fruits only when canned or cooked
    • Pineapple
    • Mango
    • Papaya
tossed salads
TOSSED SALADS
  • Mixed Greens
  • Other Fruits and Vegetables
  • Tossed with Dressing
mixed salad
MIXED SALAD
  • All ingredients mixed together with dressing
  • Usually no greens
  • Heartier salad
  • Common Ingredients:
    • Potatoes, rice, pasta
arranged salad
ARRANGED SALAD
  • Ingredients separate
  • Ingredients arranged in attractive pattern
  • Dressing served separately
layered salad
LAYERED SALAD
  • Ingredients arranged in layers
  • Topped with dressing
molded salad
MOLDED SALAD
  • Decorative mold shape
  • Rice, potato, or gelatin salads
cooked salads
COOKED SALADS
  • Hearty salads
  • Wilted lettuce salads
frozen salads
FROZEN SALADS
  • Salads made with
    • Fruit and whipped cream
    • Mayonnaise
    • Cream cheese
dressings
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