Appetizer

Main Dish

Accompaniment Salad

Dessert Salad

Vitamins

Minerals

Fiber

Protein

Carbohydrates

Fats

Place on a chilled plate or dish at least 5 hours before serving or make just before eating

Prepare dressing 2 to 3 hours ahead and chill

Choose fresh and good quality produce

Handle greens as little as possible

Avoid to much dressing

#1 RULE- Do not put the dressing on or salt salad until just before serving

Combine crisp with soft ingredients for contrast in texture

Toss with a fork to give the tossed rather than smashed appearance

Small salad

Served before the main course to stimulate the appetite

Conservative salad =greens, one or two additional vegetables

Make it with crisp greens, fruit or raw vegetables, and keep the servings small.

Large Salad, with lots of greens

Must contain 4 of the 6 nutrients

Must be substantial and satisfying

Make it with meat, fish, eggs, poultry, vegetables, fruit or a combination of fruit and cheese.

This is served in meal-sized portions and often served hot.

Vary in size depending on the main dish

Usually served on the main dish plate or salad plate

Could be a fruit, pasta, or green salad

This salad should contrast pleasantly with the rest of the meal in color, flavor, and texture. Use crisp greens, fruits, or vegetables, whether raw or cooked.

This may be a sweetened, molded, or frozen salad made of fruit gelatin or fruit mixture.

Whipped cream is usually added to the dressing.

This salad furnishes the meal with a color, flavor and texture treat.

Iceberg - lettuce is by far the major type. Heads are large, round and solid, with outer leaves medium-green. Inner leaves are a lighter green.

Butterhead - lettuce, including the Big Boston and Bibb varieties is a smaller head than Iceberg. It is slightly flat on top and has a soft, tender, pale inner leaves that feel oily or buttery.

Romaine - lettuce plants are tall and cylindrical with crisp, folded, dark-green leaves. It is famous for it use in Caesar Salad.

Leaf - lettuce has broad, tender succulent, fairly smooth leaves that vary in color depending on variety.

Chinese cabbage - is an elongated plant resembling celery. Some of the varieties develop a firm stalk, while others have an open, leafy form.

Watercress - is a small, round-leaved plant that grows naturally along the banks of a freshwater streak or ponds. It spicy flavor make it a favorite for use as a garnish or in mixed green salads.

Spinach - is often used in salad raw.

PACKAGED GREENS

Look for the words washed or ready to eat

WASHING ICEBERG LETTUCE

Strike the core end of the head against the countertop

Remove the core

Pour water into the opening and let it drain and dry

WASHING ROMAINE LETTUCE Pull the leaves away

from the bunch and wash them individually under cold water.

Drain the leaves well either in a colander or pat them dry with a paper towel

Crisp up greens by placing in ice water for a few hours before serving.

Drain thoroughly before serving.

Greens may be broken or shredded according to the purpose.

Do not over handle or greens become bruised and wilted.

Store in a plastic. Do not wash until your ready to use it as the greens might rust.

Never freeze.

Keep washed and drained greens wrapped in a dry paper towel and refrigerate in a plastic container or a large plastic bag.

To prevent browning after washing and serving tear greens instead of using a metal knife. Tearing adds more texture

Add flavor

Adds color

Adds fat

Adds calories

Pick a salad dressing that complements the dish, not overpowers it or makes it gross

Vinaigrette Mayonnaise Based

Mixture of oil, vinegar and seasonings

Formula = 3 oils to 1 vinegar ratio

Mix and match different flavored oils and vinegars to complement your dish

Example Recipe: 1/3 cup Olive Oil 2 T white wine vinegar 1 tsp Dijon mustard

Base of the dressing is mayonnaise and seasoning added. Thicker consistency

Mayonnaise is

Examples: 1.RANCH 2.Blue Cheese 3. Tomatillo (Café Rio)

Dressing 4. Thousand Island