Salad is any cold dish or meat,
Accompaniment Salad (Side Dish)– These are side
poultry, seafood, fruits, vegetables,
or dairy products served individually
or a combination of two or more of
these food items and accompanied
by a dressing.
IMPORTANCE OF SALADS
Salads add variety and color to the meal. They stimulate
one’s appetite and add essential nutrients to the diet.
They are generally low in calories and, therefore, are
appealing to weight watchers and vegetarians.
Nutritive Value of Salads and
Salad Dressings:
Salads and their dressings can be considered
complete meals because they already
contain the needed nutrients for our bodies.
These include protein ( meat, poultry, eggs
) vitamins and minerals ( fruits, vegetables)
fat ( mayonnaise, olive oil, peanut oil,
sesame oil) and carbohydrates (
potatoes, croutons, pasta). The amount of
nutrients depends on the number of
ingredients added to the recipe plus the
amount of intake by the customer.
TYPES OF SALADS
A. ACCORDING TO USE
1. Appetizer Salads – These are light foods that
stimulate the appetite without giving a feeling of
fullness.
Examples of appetizers are slices of fruits ( oranges,
apple, grapefruit, pear), vegetables( carrots, celery,
cucumber, mushroom), and seafood cocktails ( shrimps,
lobsters, crabmeat, fish).
2.
dishes to the main course in a dinner. They are served
in moderate
portions and are accompanied with dressings (Caesar,
thousand islands, French).Accompaniment salads
include a mix of leafy greens, carrots, onion, beet,
turnip, cucumber , corn kernel, cheese, and a number of
other vegetables and fruits.
3. Main Course Salad – These are can be serve as a
one-dish meal as it contains carbohydrates, fats,
vitamins and minerals, and fiber. It has a combination of
meat, poultry, seafood, fruits, and vegetables, dairies,
gelatin and/or macaroni salad, fruit salad, fish salad,
stuffed green peppers, and tomatoes.
4. Dessert Salad – These salads are generally sweet and
served in the last course of a meal. Thus, they are
considered desserts. They are composed mostly of
fresh, canned or processed fruits and molded gelatins of
varying flavors or mixed with nuts and dairy products.
B. ACCORDING TO INGREDIENTS USED
1.Fruits – These include combinations of fruits with
dressing like cream, condensed milk, and cheese.
2. Vegetables- Most popular are potatoes
and raw vegetables like lettuce, cabbage,
carrots, celery, onions, tomatoes, etc.
3. Protein foods - consist of meat, fish, or poultry,
which are the main ingredients, plus some vegetables
and dressings
FOUR PARTS OF A PLATED SALAD
1. Base or Under liner
A cup-shaped leaves of iceberg or Boston lettuce make
attractive bases. They give height to salad.
2. Body- Main part of salad
3. THE GARNISH
- An edible decorative item that is added to salad to give
eye appeal, and adds flavor as well. It should harmonize
with the rest of the salad
4. THE DRESSING
A seasoned liquid or semi liquid added to the body of
the salad to give added flavor, tartness, spiciness and
moistness.
-Dressing may be added at service time, served
separately for the customer to add, or mixed with the
ingredients ahead of time.
Classification of Salads According to Ingredients Used
1. Green salads - must be fresh, clean, crisp, cold and
well drained. Moisture and air are necessary to keep
greens crisp.
Fruit Salad contain fruits as their main ingredients, like
appetizer salads or dessert salads.
5. COMPOSED SALAD- arranging two or more elements
attractively on a plate. They are called composed
because the components are arranged on the plate
rather than being mixed together.
They are elaborate and can be substantial in size,
usually served as main courses or fruit courses rather
than accompaniments or side dishes.
6. GELATIN SALAD
Most gelatin products are made with sweetened
prepared mixes with artificial color and flavor. But some
professional cook used to prepare salads using
unflavored gelatin relying on fruit juices and other
ingredients for flavor.

a. Leaves wilt because they lose moisture. Crispness can

be restored by washing and refrigerating. The moisture
that clings to the leaves after thorough draining is
usually enough.

b. Air circulation is essential so do not washed greens

too tightly or pack too firmly. Refrigerate in colanders
covered with clean damp towels, or in specially
designed perforated plastic bins. These protect from
drying while allowing air circulation.

2. Vegetable, Grain, Legumes and Pasta Salads

Vegetable salads are salads whose main ingredients are

vegetables other than lettuce or other leafy greens.
Starchy items such as grains, pastas and dried legumes
can also form the body of a salad.

Raw or cooked vegetables are usually added to the

starch items to enhance the color, flavor and
nutritional balance of the salad. Protein items such as
poultry, meat, seafood and cheese maybe added to
vegetables and starch salads.

3. Bound Salads- are mixture of foods that are held

together or bound with a dressing usually a thick
dressing like mayonnaise.

The term bound is most often used for traditional

mixtures of cooked protein, starch and vegetables items
with mayonnaise like chicken salad, tuna salad, egg
salad and potato salad.

4. FRUIT SALAD