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Salads

Salads. Salad Preparation. Arranged: Pieces purposefully placed Mixed: Tossed and random. Types of Salads. Appetizer – before the meal Accompaniment – with the meal Main Dish – is the meal Dessert – after the meal (sweet). Varieties of Salads. Pasta-Main Dish, accompaniment

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Salads

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  1. Salads

  2. Salad Preparation Arranged: Pieces purposefully placed Mixed: Tossed and random

  3. Types of Salads • Appetizer – before the meal • Accompaniment – with the meal • Main Dish – is the meal • Dessert – after the meal (sweet)

  4. Varieties of Salads • Pasta-Main Dish, accompaniment • Gelatin-Dessert, accompaniment • Protein-Main Dish • Vegetable-Appetizer, accompaniment • Fruit-appetizer, accompaniment, dessert

  5. How Do Salads Meet the Guidelines for MyPlate?

  6. Nutrients in Salads • Vitamins - fruits, vegetables • Minerals – fruits, vegetables • Fiber – fruits, vegetables • Protein – meats, cheese, eggs • Carbohydrates – pastas, potato • Fats - dressings

  7. Care for Salad Greens • Crisp up greens by placing in ice water for a few hours before serving • Drain thoroughly • Greens may be broken or shredded according to the purpose • Do not over handle or greens become bruised and wilted • Never freeze

  8. Different Kinds of Greens Iceberg Romaine Bibb Green Leaf Endive Chinese Cabbage

  9. Principles of Salad Making • Ingredients should be well drained • Cut ingredients into convenient eating size • Place on a chilled plate add salad dressing • Make just before eating (avoid wilting) • Choose fresh and good quality produce • Go for freshness, color and texture

  10. Principles of Salad Making • Handle greens as little as possible • Avoid too much dressing • Do not put dressing or salt until just before serving • Break or tear into bite-sized pieces • Use a variety of cuts (shapes) • Combine crisp with soft ingredients for contrasts in texture

  11. Salad Dressings • Mayonnaise Base: creamy, thicker, binds salad together Examples: Thousand Island, Ranch, French, Caesar • Vinaigrette: made of oil and vinegar, lighter taste, use less, oil brings out flavor of spices • Examples: Italian, Balsamic 3 part oil to 1 part vinegar

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