Salad Lecture
There are four main types of salads:
1. Appetizer - For a starter to stimulate the appetite, and it is
served at the beginning of the meal. Make it with crisp greens,
fruit or raw vegetables, and keep the servings small.
2. Accompaniment - Served with main the course of the meal
either on dinner or salad plate. This salad should contrast
pleasantly with the rest of the meal in color, flavor, and texture.
Use crisp greens, fruits, or vegetables whether raw or cooked.
3. Main Dish - Must be substantial and satisfying. Make it with
meat, fish, eggs, poultry, vegetables, fruit or a combination of
fruit and cheese. This is served in meal-sized portions and
often served hot.
4. Dessert - This may be a sweetened, molded or frozen salad
made of fruit gelatin or fruit mixture. Whipped cream is usually
added to the dressing. This salad furnishes the meal with a
color, flavor and texture treat.
Nutrients in a Salad
Luscious looking salads are fun to create and a delight to eat.
Watch your meals take on a new sparkle when you serve salads. They are
always so colorful and gay looking. You can use raw foods, simple foods and
even leftovers to make them.
Minerals and vitamins come made to order in the fresh fruits and
vegetables found in salads. Salads provide plenty of bulk or roughage to aid
good digestion and elimination. This regularity will help you grow stronger and
more healthy and beautiful. The main course salads of eggs, fish, meat, poultry
and cheese serve as body builders and provide protein for the body. Pasta and
potatoes provide carbohydrates.
Principles of Salad Making
