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S A L A D S

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

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  1. S A L A D S

  2. 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

  3. SALAD GREENS BUYING GUIDE – what to look for when buying salad greens: • Color and Texture • Shape • Size • General Condition

  4. 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:

  5. TYPES OF SALADS • A.Vegetables • B. Fruits • C. Grain • D. Protein • E. Gelatin

  6. 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

  7. 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

  8. Grain Products • 1.Rice • 2.Pasta – pasta salad • 3.Bulgar -tabouli 4. Combined - with fruit/meat/ vegetables

  9. RICE SALAD

  10. PASTA SALADS

  11. BULGAR SALAD - tabouli

  12. COMBINED SALADSwith Fruit/Meat/Vegetables

  13. PROTEIN SALADS • Cheese • Eggs • Cooked or canned meat • Fish • Poultry • Meat • Shellfish

  14. CHEESE SALAD (goat cheese)

  15. EGG SALAD

  16. MEAT SALADS

  17. 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

  18. WAYS TO PREPARE SALADS

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

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

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

  22. LAYERED SALAD • Ingredients arranged in layers • Topped with dressing

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

  24. COOKED SALADS • Hearty salads • Wilted lettuce salads

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

  26. 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

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