Salads Lesson

Family and Consumer Science

Salads

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Objectives

 At the end of the lesson, students will be able to:

 Define the term “salad”.

 State at least 3 functions of a salad on a menu.

 Identify the four main parts of a salad.

 Describe any four of six types of salads.

 Differentiate between the three types of salad dressings.

 Create a list of food items that can be used as garnishes on

salads.

A salad is usually a mixture of raw vegetables and

fruits, but cooked and pickled foods can also be
included.

What is a Salad?

This Photo by Unknown Author is licensed under CC BY

Salads are an important part of a meal:

They add color

Give a variety of textures and flavors

Provide endless possibilities to the creative
cook

Supply water and fiber

Functions of a Salad

Parts of a Salad

The four (4) main parts of a salad includes the

Base: usually leafy greens which other foods

are built on

Body: the food or food combination placed

on top of the base. This is the largest part of
the salad

Dressing: To give additional flavor you may

add a salad dressing

Garnish

Salads may be served at any point
during a Meal:

 Appetizer

 Accompaniment / Side

 Entrée

 Dessert

Salads as Appetizers

Salad as a Main Dish

Filling a Sandwich

Vegetarian Salads

Salads as Desserts

Types of Salads

Green Salad

Vegetable Salad

Bound Salad

Entrée Salads

Fruit Salads

Dessert Salads

Green Salad

 The “green salad” or “garden salad” is most often

composed of leafy vegetables, such as lettuce varieties,
spinach or rocket (arugula). Due to their low caloric
density, green salads are a common diet food.

Vegetable Salad

 Vegetables other than greens may be used in a salad.

Common vegetables used in a salad include cucumbers,
peppers, tomatoes, mushrooms, onions, spring onions,
red onions, avocado, carrots, celery, and radishes.

Bound Salad

 A “bound” salad can be composed (arranged) or tossed

(put in a bowl and mixed with a thick dressing). They
are assembled with thick sauces such as mayonnaise.
One portion of a true bound salad will hold its shape
when placed on a plate with an ice-cream scoop.

Bound Salad

 Examples of bound salad include tuna salad, pasta

salad, chicken salad, egg salad and potato salad

 Bound salads are often used as sandwich fillings. They

are also popular at picnics and barbecues, because they
can be made ahead of time and refrigerated.

Entrée Salads

 Entrée salads or “dinner salads” may contain grilled or fried

chicken pieces, seafood such as grilled or fried shrimp or a fish
steak such as tuna, mahi-mahi, or salmon. Sliced steak, such as
sirloin, can be placed upon the salad. Caesar salad, Chef salad,
Cobb salad, and Greek salad are types of dinner salads.

Fruit Salads

Fruits salads are made of fruits and include

the fruit cocktail that can be made fresh or
canned fruit.

Dessert Salads

 Dessert salads rarely include leafy greens and are often

sweet. Common variants are made with gelatin or
whipped cream (often times with the brand products
Jell-O and/or Cool Whip) e.g. jello salad, pistachio
salad and ambrosia.

Store in an airtight container in the cooler

section of the refrigerator in order to keep
the ingredients fresh and crisp.

Avoid storing salad that has dressing on it

for long periods as a loss in nutrients may
have occurred, as well as a change in
texture has taken place.

Storage of Salads

1. Ingredients should be crisp, fresh, well clean and

refreshing

2. Ingredients should be prepared just before consumption

to preserve their freshness, crispness and nutritive value

3. A variety of colors, flavors and textures should be

included to make the salad interesting to eat

4. Ingredients should be attractively and neatly served with

the minimum of handling

5. Salad should be easy to serve and eat

Rules for Making Salads

Should have an attractive, unhandled

appearance.

The shape of foods should be retained
Ingredients should be thoroughly

chilled

Vegetables should be crisp and fresh

and served with a suitable dressing

Qualities of a Good Salad

Toppings and Garnishes

 Popular salad garnishes are nuts, croutons, anchovies, bacon

bits (real or imitation), garden beet, bell peppers, shredded
carrots, diced celery, sliced cucumber, parsley, sliced
mushrooms, sliced red onion, radish, sunflower seeds
(shelled), real or artificial crab meat and cherry tomatoes.

Toppings and Garnishes (cont’d)

 Various cheeses, berries, seeds and other ingredients can also

be added to green salads. Cheeses, in the form of cubes,
crumbles or grated are often used, including blue-cheese,
Parmesan cheese and feta cheese. Color considerations are
sometimes addressed by using edible flowers, red radishes,
carrots, various colors of peppers and other colorful
ingredients.