Salad Classifications and Types

Overview

This lesson covers the classifications, types, and nutritional value of salads and salad dressings, along with their roles in menus.

Salads can be classified by use, ingredients, or place in the menu.
According to use: salads serve as appetizers, side dishes, main dishes, or desserts.
As appetizers, salads use light ingredients to stimulate appetite.
As side dishes, salads accompany the entrée.
Main dish salads are heavier and intended to satisfy hunger.
Dessert salads balance meal flavors and often use fruits or gelatins.

Garden salad: made mainly of leafy vegetables; low in carbohydrates; popular dressings include ranch, Italian, and blue cheese.
Vegetable salad: uses vegetables like carrots, cucumbers, and tomatoes; often vegan but sometimes includes extras like eggs or cheese.
Bound salad: uses thick dressings like mayonnaise; holds its shape; suitable for storing and transporting.
Dinner (entrée) salad: contains meats or seafood; considered a main course; examples include Caesar and Greek salads.
Fruit salad: uses large pieces of fruit; can be fresh or canned; sometimes served with ice cream or syrup.
Dessert salad: sweet and decorative; uses jellies, whipped cream, wafers, and fruits.
Chicken salad: made of chopped chicken with a fat-based binder like mayonnaise.
Coleslaw: mostly shredded raw white cabbage.
Egg salad: mixes eggs with seasonings and oil-based dressing.
Potato salad: made from boiled potatoes; varies regionally.
Tuna salad: combines tuna, eggs, and mayonnaise or substitutes.
Serbian salad: vegetable salad served mainly in summer.

Appetizer salad: light and refreshing, served before the main course.
Main course salad: features proteins like chicken or seafood with greens; combines hot and cold elements.
Salad bars: self-serve stations with a variety of ingredients; popular for choice and low cost.
Garnishes: small salad components used for color and texture (e.g., tomato wedges, cucumber, onion rings).

Leafy greens are rich in vitamins A and C, beta-carotene, calcium, folate, fiber, and phytonutrients.
Salads are naturally low in calories, sodium, and contain no cholesterol.
Phytonutrients in greens act as antioxidants, helping prevent chronic diseases like cancer and heart disease.

Appetizer Salad — a light salad served before the main meal.
Bound Salad — salad held together by thick dressing, usually mayonnaise.
Phytonutrients — plant compounds with health benefits, including antioxidant properties.
Garnish — decorative additions that enhance color and texture.

Classify salads from a given recipe according to use, ingredients, and menu placement.
Identify nutritional benefits of various salad types.
Review salad types and definitions for upcoming quiz.