Classification of Salads According to Ingredients and Place in the Menu

SIMPLE SALAD

This is a variety of one or more greens with light dressing served before or after the main course.

MIXED SALAD

This is composed of cooked or raw vegetables served with compatible dressing used as appetizer.

COMBINATION SALAD

The ingredients are presented separately on the same plate with complimentary dressing and used as an
entrée.

Classification of Salads According to the Ingredients Used

GREEN SALAD

Commonly known as “tossed salad”.

Main ingredients are green leafy vegetables such as cabbage or lettuce.

A healthy diet food which contains very low carbohydrates.

VEGETABLE SALAD
It is named vegetable salad because its composition is mostly vegetables.

It is combined with other ingredients such as seasoned cooked meat.

It must be cooked firm, crisp texture and good color.

BOUND SALAD

Made of non-salad leafy vegetables bound together by a thick dressing.

It is also known as “cooked salad”.

FRUIT SALAD

Composed mostly of fruits rather than vegetables.

Cream or syrup is used to dress the fruit salad.

COMPOSED SALAD

This are made by arranging two or more elements attractively on a plate.

They are called composed because it is arranged on the plate rather than being mixed together.

GELATIN SALAD

This are made with sweetened prepared mixes with artificial color and flavor.