TLE 1st periodical

Salad

Are any cold dish of meat, poultry, seafood, fruits, vegetables or dairy products.

Appetizer salads

Are light foods that stimulate the appetite without giving a feeling of fullness

Accompaniment salad

Are side dishes to the main course in a dinner.

Main course salads

These can be served as a one-dish meal as it contains practically all the essential nutrients.

Dessert salads

These salads are generally sweet and served in the last course of a meal.

1.) Seperate leaves manually in a bowl

2.) Trim off blemishes

3.) Wash thoroughly one by one

4.) Wash again in another bowl

5.) Shake each leaf lightly to drain

6.) Wrap in a fresh towel

7.) Another technique is to immerse

Methods of preparing salads 1-7

French Dressing

This is mostly used in vegetable salads

Caper dressing

Add one tsp of chopped capers

Curry dressing

Add ½ tablespoon of curry powder

Garlic french dressing

Add 1 peeled garlic clove

Roquefort dressing

Add 3 tbsp of roquefort cheese

Tarragon dressing

Add 1 tsp of chopped, fresh tarragon leaves

Sesame dressing

Use sesame oil

Thousand island

Add ½ cup of chopped green pepper

Mexican french dressing

Add finely chopped hard boiled egg

Seafood special french dressing

Add chili sauce

Vinaigrette french dressing

Add finely chopped green olives

Wine french dressing

Add sherry wine and honey

Cheese and pickle french dressing

Add cottage cheese

Chiffonade french dressing

Add minced pimiento

Parmesan french dressing

Add parmesan cheese

Zesty french dressing

1 tbsp of worcestershire sauce

Mayonnaise

An emulsion composed of salad oil, vinegar, or lemon juice

Cooked salad dressing

Cooked dressing resembles mayonnaise.

Fruits

These include combinations of fruits with dressings

Vegetables

Most popular are potatoes and raw vegetables

Protein foods

Consisf of meat, fish or poultry