Preparing Salads

Salad

• This is any cold dish of meat, poultry, seafood,

fruits, vegetables or dairy products served
individually or in combination of two or more
food items with a DRESSING.
 Importance of Salads
• Add variety and color to the meal.
• It stimulates one’s appetite and add essential nutrients to the diet.
• Low in CALORIE appealing for weight watcher’s and vegetarians.
Nutritive Value of Salads and Salad Dressings

• Salads and Dressings can be considered

complete meals.
• Protein ; meat, poultry, eggs.
• Vitamins and Minerals ; fruits and vegetables
Nutritive Value of Salads and Salad Dressings

• Fats ; Mayonnaise, olive oil , peanut oil and sesame

oil.
• Carbohydrates ; potatoes, croutons, pasta
 Types of Salads

• Appetizer Salads
- These are light, therefore stimulates the appetite without
giving a feeling of fullness.
Examples: Orange, apples, Grapefruits, pears.
Vegetables ( carrots, celery, cucumber, mushroom )
 Accompaniment Salad

• These are side dishes to the main course in a

dinner.
• These are served in moderate portions.
 Main Course Salads

• These can serve as a one – dish meal as it

contains practically all the essential nutrients.
 Dessert Salad

• These salads are generally sweet and served in the

last course of a meal.
• These are considered desserts