Salads
Types of Salads
Appetizer Salad
Stimulate the appetite
Fresh, crisp ingredients
Tangy, flavorful dressing
Appearance is important so
garnishes should be
attractive
Accompaniment Salads
Light and flavorful
Should complement and balance the meal
Sweet fruit salads can accompany ham and
pork
Vegetable salads accompany hearty meal
Heavier salads such as pasta should be
served with lighter entree
Main Course Salad
Large enough to serve with as a meal
Contain protein
Well balanced meal both visually and
nutritionally
Variety of fruits and/or
vegetables
Separate course salad
Cleanse the palate after a rich dinner and
before dessert
Served in classic French meals
Must be very light
Bibb lettuce with vinaigrette
dressing
Fruit salad
Dessert Salad
Sweet and often contain fruit, sweet gelatin,
whip cream
Too sweet to be served as accompaniment
or appetizer
Salads
Parts of a Salad
Base
Usually a layer of salad greens that line the
plate or bowl
Romaine, chicory or loose leaf lettuce can be
used as the base
Body
The main ingredient
Can be a mixture of vegetables, meats, and
fruits
Salad ingredients can vary by season or
occasion but freshness
is always important
Garnish
Adds color and appeal
Simple garnishes are best
Can be mixed with other ingredients or
added at the end
Examples include parsley,
paprika, fresh cherry tomato
Salad dressings
Purpose is to moisten, flavor and enrich the
food
Tart or sour dressings work with greens and
vegetable salads
Slightly sweet dressings work with fruit
Heavy dressings such as mayonnaise mixed
with the salad are called bound salad
Arranging Salads
Look at the plate or bowl as frame. Pick the right
size dish. Keep salad off the rim
Maintain good balance of color Three colors is
usually enough
Height makes the salad more
attractive
Cut ingredients neatly and uniformly
Be sure ingredients can be identified
Keep arrangement simple