What is a salad?
How is it consumed?
Composition of a salad
Classification of salads
Compound- Fish/seafood based
Commonly used greens
Purchasing & storage of greens
What makes a great salad
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3. What is a Salad?
Salad is any of a wide variety of dishes, made of :
• raw or cooked vegetables,
• meats, poultry, seafood and a variety of
• leafy greens,
• nuts, seeds
• dressings, oils, emulsions, juices
Generally served cold but as an exception (e.g. German potato
salad) may be served warm.
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4. Origin & History
The word "salad" originates from the French salade of
the same meaning, from the Latin salata (salty) &
from sal (salt).
Ancient Greeks & Romans consumed salads
John Evelyn’s book Acetaria: A Discourse on
Sallets, 1699, speaks of the importance of salads in
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5. Composition of a Salad D
Lettuce leaf o si
Body d n
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6. How is it consumed?
Salads may be served at any point during a meal.
Appetizer salads: light salads to stimulate the appetite as the
first course of the meal.
Side salads: to accompany the main course as a side dish.
Main course salads: usually containing a portion
of protein, such as chicken breast , slices of beef, forcemeats
Palate-cleansing salads: to settle the stomach after the main
Dessert salads: sweet versions usually, containing
fruits, gelatin or whipped cream.
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7. Classification of Salads
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8. Lettuce & celery salad
One or more primary
ingredients make up the
Raw, fresh ingredients
Single dressing Tossed veggie salad
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9. Compound Salads- Meat based
Body made up of raw &
Generally served cold
Reuse of left over meats
Creative balancing of
flavors, colors, textures &
May use single or
multiple dressings &
Chicken & vegetable salad
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10. Salad Greens
Salad greens are not
necessarily green; some are
red, yellow, white and brown
Includes but is not limited to
the different types of lettuces
Some chefs have included
flowers (e.g. dandelion, rose)
& exotic grasses into their
Mixed petal salad
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11. Commonly used Greens
Boston Belgian endive
Iceberg Curly endive
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Head lettuce is generally packed in cases
Salad greens are simply washed and eaten
If possible, purchase salad greens daily
Many types are available precut and prewashed
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14. Storage of salad greens
Store in the original protective cartons
Store at temperature between 34°F and 38°F
Do not store close to apples and tomatoes
Do not wash until needed
Some are heartier and can be kept for a week
Others are more delicate and need to be consumed in
a few days
Wrap in kitchen paper & keep.. It stays longer.
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15. Salad Dressings
Also known as basic French dressing
Standard ratio 3 parts oil to 1 part vinegar
This ratio may be adjusted depending on the types of oils
and vinegars used
Different types and combinations of oils and vinegars can
create many flavor variations
Substituting the vinegar with other acid ingredients can
add to flavor combinations
Other flavoring agents such as herbs, spices, garlic or sugar
can be added to enhance flavor
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16. Salad Dressings
An emulsified cold sauce
Used in many dressing recipes
Usually bought commercially
Special oils and other flavoring agents
can be added to enhance and change
When making mayonnaise, care must
be taken because it is a potentially
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18. What makes a great salad?
QUALITY SPEAKS!! ICE the Greens!!
Proper handling of the BALANCE the TCTP…
ingredients taste, color, texture, portion size
TEAR DON’T CUT!!
Prepare as close to
service as possible-
Keep it SIMPLE...
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