Salads and Dressings

FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today.

McGraw Hill-Glencoe. 2004.

Ingredients for Salads• Almost any ready-to-eat food

from the food groups can be used in a salad

• Salad greens – iceberg, Bibb, romaine, Boston, red leaf, curly leaf, spinach, arugula escarole, chicory, watercress, radicchio

• Any fruit and/or vegetable – fresh, canned, cooked

• Sliced, dried, quartered, shredded, cubed

• Cooked and chilled pasta, grains, legumes, meat, poultry, fish, eggs

• Mix these with fruits and vegetables, greens, seasonings – serve with salsa , balsamic vinegar or cider vinegar

Salad Dressings• Add richness and flavor, binding

agent to hold salad together

Oil-based dressings• Italian or vinaigrette• Mixture of oil, vinegar, and

seasonings• 3 parts oil to 1 part vinegar• Separate easily; must be mixed

each time you use them

Mayonnaise• Oil, vinegar or lemon juice,

seasonings, and eggs• Eggs create an emulsion – evenly

blended mixture of 2 liquids that do not normally stay mixed – to keep oil and acid from separating

Cooked dressings• Similar to mayonnaise, but use

white sauce to replace some of the oil and eggs

Dairy dressings• Ranch-style dressings• Usually buttermilk, yogurt, sour

cream or cottage cheese• Seasonings added

Low-Fat dressings• Check fat content on label• One serving is 2 Tbsp.• Use nonfat yogurt, herbs and

spices, prepared mustard and honey, dry prepared mix, fruit juices and flavored vinegars

Making a Salad• Appetizer salad – small, tasty

salad served at the beginning of meal to stimulate appetite – shrimp cocktail, small garden salad

• Accompaniment salad – small salad served with a meal – coleslaw, fruit salad, mixed green salad

• Main dish salad – main course of meal; popular on lunch menus; contain a protein based food along with grains, fruits, and vegetables – chef’s salad – great way to use leftovers

• Dessert salad – made with fruit

Preparing Salad Greens• Refrigerate greens as soon as

you get home from store• Clean before storing

Iceberg Lettuce• Hold in hands, core side down;

hit once or twice on counter to loosen the core; remove core; let cold water run through cavity; place head, core side down in colander and let drain; store drained lettuce in covered plastic container or in plastic bag in the refrigerator

Leafy Greens• Pull leaves away from core and

wash under cold running water; place each leaf, stem side down in colander to drain water; pat greens before storage; place in plastic container or in large plastic bag and refrigerate

Premixed Salad Greens• If package doesn’t say the

product has been washed, wash before using

Assembling a Salad• Place a leaf on plate as base for

your salad• Top with other salad ingredients

to make up body or main part of salad

• Tossed or mixed salads – garden salad, simple blend of greens and vegetables gently tossed with a dressing

• For change, layer salad

• Arranged salad – salad ingredients arranged in striking patterns on a base of greens

• Molded salads – salad that holds its shape; many made with gelatin; contain grain product and a binding agent

Serving Salads• Arrange pepper rings, grated

carrots, sprouts, or other decorative vegetables on greens; sprinkle with cheese, nuts, raisins; add dressing just before serving

• Serve in edible bowls or in a pita pocket