Salads and GreensSalads and Greens

Parts of a SaladParts of a Salad

Base = greens, like lettuce, endive, Base = greens, like lettuce, endive, escarole, watercressescarole, watercress

Body = add ins like chicken, cheese, Body = add ins like chicken, cheese, croutons, carrots, cucumbers, eggs, croutons, carrots, cucumbers, eggs, strawberries…strawberries…

Dressing = French, mayonnaise, cookedDressing = French, mayonnaise, cooked

Ways salads are used…Ways salads are used…

Accompaniment – completes and is Accompaniment – completes and is served with main dish; light, small salads served with main dish; light, small salads that stimulate the appetitethat stimulate the appetite Ex: salad greens, tart fruits, raw veggies, Ex: salad greens, tart fruits, raw veggies,

gelatin with fruitsgelatin with fruits

Salad uses continuedSalad uses continued

Main Dish – usually made from protein Main Dish – usually made from protein foods such as meat, fish, poultry, eggs, foods such as meat, fish, poultry, eggs, cheesecheese Also made with beans, potatoes, pasta, riceAlso made with beans, potatoes, pasta, rice Ex: taco salad, grilled chicken saladEx: taco salad, grilled chicken salad

Uses of salads cont.Uses of salads cont.

Appetizer – served at beginning of meal.Appetizer – served at beginning of meal. Purpose is to stimulate appetitePurpose is to stimulate appetite Ex: small, light salads; tart fruits, seafood Ex: small, light salads; tart fruits, seafood

with a tangy sauce, greenswith a tangy sauce, greens

Salad uses cont.Salad uses cont.

Dessert – Colorful and attractive ending Dessert – Colorful and attractive ending such as fruits, gelatin, or frozen saladssuch as fruits, gelatin, or frozen salads Sweet rather than tart to satisfy appetiteSweet rather than tart to satisfy appetite

Garnish – adds attractiveness/eye appealGarnish – adds attractiveness/eye appeal Veggies in interesting shapes, spiced or Veggies in interesting shapes, spiced or

pickled fruits or veggiespickled fruits or veggies

Assessment PromptAssessment Prompt

Tell person across from you one type of Tell person across from you one type of salad and ex. Switch from talker to salad and ex. Switch from talker to listener. See if you can name all the listener. See if you can name all the salads.salads.

Which type of salad is used most often? Which type of salad is used most often? accompanimentaccompaniment

Nutritional ValueNutritional Value

What determines nutrition?What determines nutrition? Foods usedFoods used

Fruits and veggies give us… vitamins, minerals, Fruits and veggies give us… vitamins, minerals, fiberfiber

-Dark greens esp give iron, vit A & C-Dark greens esp give iron, vit A & C

-Meats and eggs give…. Protein-Meats and eggs give…. Protein

-Potatoes and grains give… Carbs-Potatoes and grains give… Carbs

-Nuts and beans give… proteins-Nuts and beans give… proteins

FreshnessFreshness

How to keep salads freshHow to keep salads fresh Why is freshness important?Why is freshness important?

Wash, dry, store in air tight containers or Wash, dry, store in air tight containers or bagsbags

Keep sealed to get most nutrientsKeep sealed to get most nutrients Add dressings and some toppings right Add dressings and some toppings right

before serving to keep crispbefore serving to keep crisp Use soon after purchaseUse soon after purchase

Serving TimesServing Times

Marinades: soaking salads or meats in Marinades: soaking salads or meats in liquid, often oil and acid, or dressingliquid, often oil and acid, or dressing These salads should be refrigerated for at These salads should be refrigerated for at

least an hour before servingleast an hour before serving

Other salads should be served Other salads should be served immediately after combiningimmediately after combining

Selecting VeggiesSelecting Veggies

Heavy for sizeHeavy for size Good colorGood color No bruisingNo bruising No moldNo mold No soft spotsNo soft spots

Dressings – 3 typesDressings – 3 types

French – vinegar, oil, and seasoningsFrench – vinegar, oil, and seasonings Temporary emulsion – shake to blendTemporary emulsion – shake to blend

Mayonnaise – uncooked, made with vinegar, Mayonnaise – uncooked, made with vinegar, oil, seasoning, and egg yolkoil, seasoning, and egg yolk Stable emulsion – due to egg yolk, oil and vinegar Stable emulsion – due to egg yolk, oil and vinegar

will remain blendedwill remain blended

Cooked – thickened with flour or cornstarch; Cooked – thickened with flour or cornstarch; usually does not have a lot of fat or oilusually does not have a lot of fat or oil

ConvenienceConvenience

Bagged vs. Fresh – pros and consBagged vs. Fresh – pros and cons Save time and energySave time and energy Cost more per servingCost more per serving Fewer nutrients?Fewer nutrients? No control over ingredients?No control over ingredients?

Homemade vs. Bottled dressingsHomemade vs. Bottled dressings Cost, time,…Cost, time,…

Assessment PromptAssessment Prompt

Name 3 dressings and give an example Name 3 dressings and give an example of eachof each

Name pros and cons of bagged saladName pros and cons of bagged salad