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S A L A D S can be eaten as :

S A L A D S can be eaten as :. APPETIZER /SNACK Light/ Small/ Before a Meal/ Stimulates Appetite ACCOMPANIMENT Light/ Tossed/ Hearty MAIN DISH Greens/ Vegetables/ Meat/ Light/ Filling. SALAD GREENS . BUYING GUIDE – what to look for when buying salad greens: Color and Texture

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S A L A D S can be eaten as :

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  1. S A L A D S can be eaten as: • APPETIZER /SNACK • Light/ Small/ Before a Meal/ Stimulates Appetite • ACCOMPANIMENT • Light/ Tossed/ Hearty • MAIN DISH • Greens/ Vegetables/ Meat/ Light/ Filling

  2. SALAD GREENS BUYING GUIDE – what to look for when buying salad greens: • Color and Texture • Shape • Size • General Condition • Make sure the produce is fresh and crisp. Do not purchase limp or wilted produce.

  3. Color and Texture – Look for bright characteristic color and crispy texture Good Typical Shape – poor shape often means poor flavor and texture Size – Dense and moderately heavy for size; should have a little give Large vegetables may be overripe, course and have a poor flavor Small vegetables may lack flavor and be immature Good Condition – Don’t buy wilted , damaged, or decayed vegetables, no matter how good the price, lost nutrients & won’t last long Storage – Wash, drain well, refrigerate immediately GREENS BUYING GUIDEwhat to look for:

  4. TYPES OF SALADS • A.Vegetables • B. Fruits • C. Grain • D. Protein • E. Gelatin

  5. WAYS TO PREPARE SALADS

  6. TOSSED SALADS • Mixed Greens • Other Fruits and Vegetables • Tossed with Dressing

  7. MIXED SALAD • All ingredients mixed together with dressing • Usually no greens • Heartier salad • Common Ingredients: • Potatoes, rice, pasta

  8. ARRANGED SALAD • Ingredients separate • Ingredients arranged in attractive pattern • Dressing served separately

  9. LAYERED SALAD • Ingredients arranged in layers • Topped with dressing

  10. MOLDED SALAD • Decorative mold shape • Rice, potato, or gelatin salads

  11. COOKED SALADS • Hearty salads • Wilted lettuce salads

  12. FROZEN SALADS • Salads made with • Fruit and whipped cream • Mayonnaise • Cream cheese

  13. DRESSINGS French Style • 1.Vinegar, oil & seasonings • 2.Variations: blue cheese, bacon, sour cream, honey, ketchup Mayonnaise • 1.Salad Oil, egg yolk, acid (vinegar or lemon juice) Cooked Dressing • 1.Eggs, milk or water, seasonings, thickened with flour

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