Side dish salad

should be light and flavorful. However,

heavier salads such as macaroni or other
high-protein salads can be served as long
as the main course is light.

Herb 'n Honey Cucumber Tomato Salad

Crisp and sweetly delicious, this salad is a wonderful addition
to any summer picnic. May serve immediately or cover and
refrigerate up to four hours before serving for enhanced
flavor.

Ingredients:
3 cucumbers, peeled and sliced

2 large ripe tomatoes, sliced

Procedure:
2 green onions, sliced thin Layer cucumbers,
tomatoes, green onions,
8 leaves fresh basil, chopped
and basil in a bowl; top
½ cup crumbled feta cheese with feta cheese. Drizzle
rice wine vinegar over
½ cup seasoned rice wine vinegar the surface; top with
honey.
½ cup honey

Cook’s note!
You may adjust the
cucumbers and tomatoes
according to which you prefer
most, or you can simply use all
tomatoes, or all cucumbers!
There is no need to mix up the
dressing as it combines
beautifully without any
additional effort.

Cherry tomatoes can be

substituted for the large
tomatoes, if desired.
 Composed Salad
this is made by arranging two or more food
items attractively on a plate rather than being
mixed. They are usually served as main courses
or fruit courses instead of accompaniments or
side dishes.
Salade niçoise
Niçoise salad is a delightful French salad featuring tuna, potatoes,
tomatoes, fresh green beans, hard-boiled eggs, and olives on a bed of
greens. A great summer meal that you can dress up with other garden
vegetables like asparagus if you like!

Ingredients:
½ pound new potatoes, quartered

⅓ pound fresh green beans - rinsed, trimmed, and blanched

1 (5 ounce) can tuna

½ onion, thinly sliced Procedure:

¼ cup pitted nicoise olives Combine potatoes, green
beans, tuna, onion, parsley,
¼ cup chopped fresh parsley
olives, and parsley in a large
½ pound mixed salad greens bowl; refrigerate for 2 to 4
hours. Toss greens with
1 cup lemon vinaigrette vinaigrette in a salad bowl;
3 hard-cooked eggs, quartered top with chilled potato
mixture. Garnish with eggs,
3 roma (plum) tomatoes, thinly sliced tomatoes anchovies, and
4 anchovy filets capers.
1 tablespoon capers

Cook’s note!
Can You Make Salad
Niçoise Ahead of Time?
You can prepare the
salad Niçoise ingredients
ahead of time (such as
boiling the potatoes,
boiling the eggs, and
making the vinaigrette),
but it’s best to
assemble them right
before serving.
ut any additional effort.
 Fruit Salad
contains fruits as its main ingredients, this can
be served as an appetizer salad or dessert
salad. Proper slicing or carving is advised for
fresh fruits to make them appealing and
appetizing.
Buko Salad
Buko salad is the ultimate holiday dessert! This
Filipino fruit salad is easy to make and so creamy
and delicious. A guaranteed party favorite!

Ingredients:
1 can fruit cocktail

2 all-purpose cream

1 can condensed milk

Procedure:
1 can pineapple tidbits In a large bowl, combine
young coconut, fruit
1 can corn kernel cocktail, pineapple tidbits,
corn kernels, kaong, nata de
coco, cheese, condensed
1 cup kaong milk, and all-purpose cream.
Stir gently to distribute. Chill
1 cup nata de coco for a few hours or freeze
until firm.
1 young coconut cheese

Cook’s note!
The sweetness will
mellow out when the
dessert is chilled or
frozen so you might
want to make it a tad
sweeter than you like.
If adding fresh fruits
such as apples or
bananas, drizzle with
lemon juice to keep
from browning.
 Green salad
must be fresh, clean, crisp, cold, and well-drained.
Moisture and air are very important in this kind of
salad to maintain the crispiness and freshness of its
ingredients. Washing, refrigerating and packing the
ingredients is equally important.

Escarole Salad with Red Quinoa and Hazelnuts

enlaces the delicate escarole leaves in a sweet, creamy hazelnut dressing,
tossed lightly amongst tart apples, smooth cheddar, and pert raw onions.
The result? Absolute perfection between bitter and sweet. This winter salad's
tones are warm, just like its fiery colors—a most fitting antidote to a gloomy,
February day.

Ingredients:
1/4 cup red quinoa, rinsed and drained

1/4 cup plus

2 tablespoons extra-virgin olive oil

3 tablespoons apple cider vinegar Procedure:

In a medium saucepan of boiling
1 tablespoon water, cook the quinoa just until
tender, about 10 minutes. Drain
1 teaspoon honey Fine sea salt Pepper well and spread out on a baking
sheet to cool. In a large bowl,
1 head of escarole, chopped into bite-size whisk the olive oil with the
pieces vinegar and honey. Season with
salt and pepper. Add the
1 Granny Smith apple—halved, cored, and escarole, apple, hazelnuts, and
thinly sliced on a mandoline quinoa and toss to coat.
Season with salt and pepper
1/2 cup toasted hazelnuts, chopped and serve.

Cook’s note!
Quinoa contains fewer
calories and
carbohydrates than white
rice. Unlike rice, quinoa
fibers help to lower
cholesterol and control
blood sugar levels. Unlike
rice, quinoa reduces your
blood fat levels after a
meal called triglycerides.
Quinoa has a higher
amount of all essential
amino acids.
 SEPARATE COURSE SALAD
must be fresh, clean, crisp, cold, and well-drained.
Moisture and air are very important in this kind of
salad to maintain the crispiness and freshness of its
ingredients. Washing, refrigerating and packing the
ingredients is equally important.

French Nicoise salad with tuna

This great spring French salad is an elegant combination of tuna,
potatoes, boiled eggs, olives and green beans. Anchovies are another
key ingredient, but not everyone likes them. Of course, you can serve
whole anchovy fillets on a salad, as is traditionally done in France, or you
can omit them altogether.
Ingredients:
8 baby/chat potatoes

120g/ 4 oz green beans, trimmed

2 tomatoes, each cut into 8 – 10

wedges
Procedure:
1/2 baby cos lettuce (romaine), cut or Arrange the cos leaves on a
torn into large bite-size pieces large, wide plate.
3 hard-boiled eggs, peeled and Scatter and layer the
quartered remaining ingredients artfully
around the plate, finishing with
¾ cup/ 100g unpitted black olives the eggs, olives and chunks of
tuna. Drizzle with dressing over
250 – 300g/ 8 – 10oz canned chunk
and serve!
tuna in oil, drained and broken into
large chunks

Cook’s note!
Instead of tuna, anchovies
are common and arguably
more traditional. Use
around a dozen draped
over the salad. Modern
versions often turn the
salad into a seafood meal
by serving a whole seared,
rare tuna steak on top of
the salad.
 Appetizer Salads
from the name itself, they stimulate the appetite.
They have fresh, crisp ingredients, flavorful dressing
and the appearance is attractive and appealing
because of their ingredients like cheese, ham, salami,
shrimp or crabmeat.

Caprese Appetizer Salad

Caprese, or Caprese Salad (Insalata Caprese) means “salad of
Capri” and is a traditional Italian entrée or antipasto. It is believed
this salad was first created by a patriotic stone worker who
fashioned this salad in the colors of the Italian flag, with the
layered red tomatoes, green basil and white mozzarella.

Ingredients:
2 large fresh summer tomatoes,
sliced (about 10 slices)

10 slices fresh mozzarella

Procedure:
Assemble tomatoes and
20 fresh basil leaves
mozzarella in a serving
place, slightly overlapping
Coarse salt and freshly ground black and alternating. Top with
pepper, to taste basil leaves. Season with
salt and pepper. Drizzle
1/4 cup balsamic glaze, plus more for with balsamic glaze.
serving
Serve immediately.

Cook’s note!
Burrata can be
substituted for
mozzarella if you prefer.
 Accompaniment Salad
this salad must balance and harmonize with the
rest of the meal. It serves the same function as other side dishes
therefore it should be light. For example, if there is already
mashed potato or another starch in the same meal that you are
about to serve, it’s not advisable to serve potato salad anymore.
That would be too much carbohydrate and starch.

Cali - Green bean salad

With fresh green beans, grapes, and avocado, this salad is a taste
of California with it's abundant fresh produce. Tossed with a red
wine vinaigrette with stone-ground mustard and honey, it's the
perfect salad accompaniment to just about any meal.

Ingredients:
1 Avocado

1 cup Grapes, seedless red

1 lb Green beans, fresh

1 tsp Honey
Procedure:
Whisk together vinegar, oil,
2 tsp Mustard, stone-ground lemon juice, chives,
mustard, and honey for the
1 Salt and black pepper vinaigrette; season with
salt and pepper.
1 tbsp Olive oil
Toss beans and grapes
2 tbsp Red wine vinegar with vinaigrette; top salad
with avocado and blue
2 oz Blue cheese cheese.

Cook’s note!
This recipe makes
enough for 4 servings
and it only takes 20
minutes!
 Main course Salad
should be large enough to serve as a full meal with
a substantial amount of protein. Some of the popular
salad choices are meat, poultry, seafood, cheese, and
egg.

Butter Bean, Tuna and Celery Salad

Big, creamy butter beans give a tuna and celery salad terrific
heartiness. The salad would also be delicious spooned over slices
of warm grilled country bread.

Ingredients:
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard

1/4 cup plus 1 tablespoon extra-virgin olive oil

1/4 cup snipped chives

Kosher salt and freshly ground pepper Procedure:

In a small bowl, whisk the lemon juice with
the mustard, then slowly whisk in the olive
Four 3 1/2-ounce cans of Italian tuna in olive oil. Stir in the chives and season the
oil, drained lemon-mustard vinaigrette with salt and
pepper.
3 celery stalks with leaves, thinly sliced on the
In a large bowl, gently toss the drained
bias tuna with the sliced celery, butter beans
and capers. Add the lemon-mustard
Two 15-ounce cans of butter beans, drained vinaigrette and toss to coat the salad.
Season the salad with salt and pepper
and rinsed and serve at once.

1 1/2 tablespoons drained capers

Cook’s note!
You may serve it with
crusty bread

Suggested Pairing
Crisp, citrusy Sauvignon
Blanc.