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 BUYING GUIDE – what to look for when buying salad greens: • Color and Texture • Shape • Size • General Condition • Make sure the produce is fresh and crisp. Do not purchase limp or wilted produce.

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 • A.Vegetables • B. Fruits • C. Grain • D. Protein • E. Gelatin

WAYS TO PREPARE SALADS

TOSSED SALADS • Mixed Greens • Other Fruits and Vegetables • Tossed with Dressing

MIXED SALAD • All ingredients mixed together with dressing • Usually no greens • Heartier salad • Common Ingredients: • Potatoes, rice, pasta

ARRANGED SALAD • Ingredients separate • Ingredients arranged in attractive pattern • Dressing served separately

LAYERED SALAD • Ingredients arranged in layers • Topped with dressing

MOLDED SALAD • Decorative mold shape • Rice, potato, or gelatin salads

COOKED SALADS • Hearty salads • Wilted lettuce salads

FROZEN SALADS • Salads made with • Fruit and whipped cream • Mayonnaise • Cream cheese

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

S A L A D S can be eaten as :