Overview
This lesson covers the classifications, ingredients, placement, and nutritional value of salads and salad dressings, highlighting their roles and health benefits.
Classifications of Salad
- Salads are classified by use, ingredients, and place in the menu.
- According to use: salads can be appetizers, side dishes, main dishes, or desserts.
- Appetizer salads are light and stimulate appetite.
- Side dish salads accompany the entrée.
- Main dish salads are heavier and satisfying.
- Dessert salads balance previous flavors, often using fruits or gelatins.
Types of Salad by Ingredients
- Garden salad: mainly leafy vegetables, divided into base (lettuce, cabbage) and dressing (ranch, Italian, etc.).
- Vegetable salad: mainly carrots, cucumbers, onions, tomatoes, often vegan, sometimes includes cheese, eggs, or meats.
- Bound salad: has a thick, binding dressing (e.g., mayonnaise) that holds shape; suitable for storage and picnics.
- Dinner salad (entrée): includes meats or seafood, served as a main course (e.g., Caesar, Greek salad).
- Fruit salad: uses fresh or tangy fruits, often sweet, occasionally with syrup or ice cream.
- Dessert salad: features jellies, whipped cream, wafers, and fruit, served as dessert.
- Chicken salad: chopped chicken with a fat-based binder (like mayonnaise).
- Coleslaw: shredded raw white cabbage salad.
- Egg salad: eggs with seasonings and oil-based dressing.
- Potato salad: boiled potatoes with regional variations.
- Tuna salad: tuna, eggs, and mayonnaise or substitute.
- Serbian salad: vegetable salad for summer, served with roasted meats.
Salad by Place in the Menu
- Appetizer salad: light and refreshing, served before the main course.
- Main course salad: pairs greens with proteins (e.g., Caesar with chicken) and can include hot and cold items.
- Salad bar: offers variety and allows custom salads, popular in restaurants.
- Garnishes: add color and texture (e.g., tomato wedges, cucumbers, onion rings).
Nutritional Value of Salad
- Leafy green vegetables are rich in vitamins A, C, beta-carotene, calcium, folate, fiber, and phytonutrients.
- Salad greens are low in calories, sodium, and contain no cholesterol.
- Phytonutrients in greens act as antioxidants, protecting against diseases like cancer and heart disease.
Key Terms & Definitions
- Appetizer Salad — A light salad served to stimulate the appetite before a meal.
- Bound Salad — A salad with a thick dressing that holds the ingredients together.
- Phytonutrients — Plant compounds that have health benefits and act as antioxidants.
- Salad Bar — Self-serve station in restaurants with a variety of salad ingredients.
Action Items / Next Steps
- Review salad recipes and identify ingredients according to the classifications.
- Research the nutritional value of two types of salads.
- Be prepared to classify salads based on their use, ingredients, and placement in the menu.