𝐅𝐨𝐨𝐝 𝐓𝐞𝐜𝐡 | Salads

Salad

cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.

Classification of salads based on ingredients

Classification of salads based on ingredients

leafy green salad

composed of greens.

vegetable salad

combination of vegetables. 

cooked salad

has cooked ingredients; cool before adding.

bound salad

mayo base; bound ingredients.

fruit salad

composed of fruits.

combination salad

mixed/tossed.

composed salad

not mixed; crudités.

gelatin salad

also called molded salad. It doesn’t have to be sweet. 

Classification of salads based on their function in the meal

Classification of salads based on their function in the meal

Appetizer salad

stimulates appetite

Accompaniment salad

balance and harmonize with the rest of the meal.

Side dish salad

Flavorful. Can be light or heavy depending on the main course.

Main course salad

enough to serve as a full meal and should contain a substantial portion of protein. 

Separate course salad

Should be very light without filling. Served after the main course to cleanse the palate, refresh the appetite, and provide a break before dessert 

Dessert salad

sweet and may contain fruits, sweet gelatin, nuts, and cream.