SALADS & DRESSINGS

1. •Types of Salads •Salad Dressings •Edible Flowers
GROUP 3

2. Baltazar, Neil John
Flores, Fatima
Liwanag, Erika
Guzman, Leanalyn
Jordan, Carisa
Nebrija, Hershey Mae
Pineda, Somerc

3. is a combination of vegetables, fruits, and other ingredients
served with a dressing
a sauce for salads typically one consisting of oil, and vinegar
mixed together with herbs or other spices

4. Salads tossed together (Caesar Salad, Green
Salad)
Salads that are bound together in a mass (Tuna
Salad, Chicken Salad)
Salads which are skillfully built (Cobb Salad)
Salads made up of starches like potatoes or
pasta (Potato Salads, Pasta Salads)
Types of Salads

5. The Base is more often than not salad greens that line or anchors the
plate where the salad will be served

6. The Body is the main ingredient and can consist of other greens,
vegetables, another salad made from cooked ingredients such as chicken.

7. The Garnish is added to the salad for color, texture, and flavor.

8. The Dressing, while sounding simple, should always compliment the salad
rather than masking it.

9. • Vinaigrette Dressings
• Mayonnaise-Based Dressings
• Emulsified Vinaigrette Dressings

10. • Salad greens have different
colors, shapes, textures, and
flavors, from mild to sharp.
• Green Salads nust be freh,,
clean,crisp, and cold and well
drained.

12. They are soft, pliable and have pale green leaves
with a buttery texture and flavor.

13. Probably the most popular types of salad in
restaurants and food chains, iceberg is
inexpensive and neutral in flavor.

14. These types of salad lettuce grows in bunches
and is a great choice for salad bases.

15. Strongly flavored, romaine is probably the more
well-known types of salad for its use in the
classic Caesar salad. It has semi-firm and crisp
leaves that are packed in a loose head.

16. These types of salad lettuces are harvested before they
reach maturity and give a delicate, mild flavor compared
to their mature counterparts.

17. Small and grown in tight heads, the Belgian Endive types
of salad are the shoot of a chicory root.

18. Sometimes referred to as its categorical name,
Chicory, or it’s french name, frisee, the curly
endive has a bitter flavor the darker the leaves
are.

19. This chicory is often called broadleaf endive and
has a slightly bitter flavor with thick leaves.

20. Small head and tightly packed, the red-leafed
radicchio has a very strong bitter flavor and is
usually grilled or braised and served as a side
dish.

21. Edible Flowers
There are many edible flowers that you can use
as garnish. They offer beautiful color and
presentation. Flowers you can use are:
-nasturtiums
-calendulas
-pansies

22. A salad ain’t just a meal;
it’s a way of life.
QUOTE OF THE DAY