TYPES OF SALAD AND SALAD DRESSING

- HISTORY
- PROCEDURES (MANUAL AND MACHINE) <
- COMMON INGREDIENT USED <
- VIDEO PRESENTATION (HOW TO MAKE THOSE RECIPE)
- Shelf life <
- How to store the specific food <
- How to serve the food <

SALAD DRESSING

 HISTORY
Salad Dressing have a long and colorful history dating back to ancient times,

 The Chinese have been using soy sauce for 5,000 years
 The Babylonians used oil and Vinegar for dressing greens nearly 2,000 years ago.
 Egyptians favored a salad dressed with oil, vinegar and Asian Spices.
 Mayonnaise is said to have made its debut at a French Nobleman’s table over 200 years
ago.
 Salads were favorites in the great courts of European Monarchs. Royal chefs often
combined as many as 35 ingredients in one enormous salad bowl, and included exotic
green ingredients such flower petals.
 Queen of Scots, preferred boiled celery root diced and tossed with lettuce, creamy
mustard dressing, truffles, chervil and hard-cooked egg slices.

 In the 20th Century

Americans began using basic dressing ingredients (oil, vinegar or lemon juice, and spices) to
create an infinite variety of dressing to complement salads. Prepared dressings were largely
unavailable until the turn of century. Until then, home chefs has to start from scratch. Due to
variations in ingredients, partly because of lacking storage conditions and year-round supply
sources results varied significantly. Gradually restaurants began packaging and selling their
consistent dressing product to costumers, and the salad dressing industry began.

MANY OF THE MAJOR BRANDS OF SALAD DRESSINGS AVAILABLE TODAY WERE ON THE
MARKET AS EARLY AS THE 1920’s

 In 1896, Joe Marzetti opened a restaurant in Columbus, OH and began to serve his
customers a variety of dressings developed from old country recipes. He began
packaging his dressings to sell to restaurant customers in 1919.
 In 1912, Richard Hellmann, a deli owner in New York, began to sell his blue ribbon
mayonnaise in wooden containers. One year later, in response to a very strong
consumer demand, Mr. Hellmann began to market the mayonnaise in glass jars.
  In 1925, the Kraft Cheese Company entered the salad products business with the
purchase of several regional mayonnaise manufacturers and the Milani Company (which
led to Kraft’s initial entry into the pourable dressing business with French Dressing as its
first flavor).

 Coleslaw:
Dutch word for cabbage is “kool” which led to the English word for a Cabbage-based Salad.
 Salad:
Comes from the Latin herba salta or “salted herbs”, so called because such greens were usually
seasoned with dressings containing lots of salt.
 Russian Dressing:
Got its name because the earliest versions of the mixture of mayonnaise, pimientos, chives,
ketchup, and spices included a distinctly Russian ingredient: Caviar.
 Thousand Island:
Made from bits of greens olives, peppers, pickles, onions, hard-boiled eggs and other finely
chopped ingredients, this chunky dressing is said to commemorate the Thousand Islands in the
Saint Lawrence River.
 Green Goddess Dressing:
A mixture of mayonnaise, anchovies, terragon vinegar, parsley, scallions, garlic, and other
spices was created at Sam Francisco’s Palace Hotel in the 1920’s for actor George Arliss, who
stayed there while performing in the Green Goddess, a play that later became one of the
earliest “talkie” movies.

 PROCEDURES (MANUAL AND MACHINE)

(Pics)
PRODUCTION OF SALAD DRESSING
Generally these are oil-in-water emulsions and are manufactured in a similar manner. A typical
method would be as follows: 

 The vessel is charged with water (the continuous phase) and the mixer is started.
 Powdered ingredients such as stabilizers, thickening agents, flavorings, preservatives
and coloring are dispersed in the water. In some instances these are pre-mixed in dry
form. 
 The oil phase (the dispersed phase) is added to the mix and an emulsion is formed.
 Mixing is continued until a smooth, agglomerate-free product is obtained.

WHAT ARE THE ADVANTAGES OF MACHINES

 Premixing of powdered ingredients is not necessary.

 Agglomerate-free mix.
 Stable emulsion.
 Rapid mixing times. 
  Maximized yield of raw materials as thickening agents are fully hydrated and other
ingredients are fully dispersed.

 COMMON INGREDIENT USED

The basic ingredient in salad dressing is oil, like olive, soya or sunflower oil. To obtain the
required viscosity and stabilize the emulsion, stabilizers or thickening agents are added, such as
modified starch, depending on the type of salad, also other ingredients can be added such as
different spices, eggs, citric acid, vinegar, salt, sugar and for a homogenous dressing, an
emulsifier. When vegetables and spices are in the salad dressing, generally blast-frozen
vegetables and spices are used.

TYPES OF SALAD DRESSING

1. OIL-BASED DRESSINGS
These dressings are temporary emulsions consisting olive oil and vinegar, commonly called
vinaigrette. The oil and vinegar emulsion is the most common of all dressings used in salads.
It is important to whisk the dressing so as to prevent the emulsion from separating. It is very
important to use a good quality of olive oil and vinegar, in order to get good vinaigrette. The
dressing can be made in bulk and kept for later use.
2. FRESH CREAM-BASED DRESSING
These kinds of dressings are prepared using fresh cream, which is whipped to a coating
consistency. The cream is used to moisten the salad and add to the food value. Cream- based
dressings have to be stored under refrigeration and have a very short shelf life; hence, it should
be made on a daily basis. Acidulated cream is commonly used in salad dressings, which consists
of three parts of thin cream and one part of lemon juice or vinegar, salt, and pepper.

Acidulated cream is often confused with ‘sour cream’. To make sour cream, one has to warm up
the cream and add yoghurt culture to it and let it stand in the warm place to set into a curd.

3. MAYONNAISE-BASED DRESSING
Mayonnaise is one of the most popular salad dressings used. It is highly versatile and goes well
with fruit, fish, and vegetable-based salads. It should always be stored under refrigerated
conditions and should be made in small quantities.

Mayonnaise can also be flavored with the addition of ingredients such as sun-dried tomato
mayonnaise, basil mayonnaise, and mustard mayonnaise, etc. Although mayonnaise is a
relatively stable emulsion, conditions may arise which will cause prepared mayonnaise to break
or separate into an unacceptable product of curdled appearance.
 4. NATURAL YOGHURT DRESSING
People are very conscious of their health these days and hence, yoghurt-based dressings are
very common on the menus today. Sometimes yoghurt is used as it is and often it is used to
lighten and modify mayonnaise or cream-based dressings. It provides a much lighter product
with a piquant taste that is so desirable in salads.

 SHELF LIFE

HOW LONG DOES SALAD DRESSING LAST?

BOTTLED DRESSING

The shelf life of salad dressing lasts beyond the sell by date or best by date if unopened or

stored properly in the refrigerator.

UNOPENED/ OPENED
Past Printed Date
RANCH DRESSING lasts for 1 – 2 Months
BLUE CHEESE DRESSING lasts for 1 – 2 Months
CAESAR DRESSING lasts for 1 – 2 Months
THOUSAND ISLAND DRESSING lasts for 1 – 2 Months
ITALIAN DRESSING lasts for 3 – 4 Months
BALSMIC VINEGARETTE lasts for 3 – 4 Months

HOMEMADE DRESSING

The shelf life of salad dressings varies somewhat. Generally, vinaigrettes can be kept
refrigerated for up to 2 weeks. Dairy- based dressings, like buttermilk, and dressings made with
fresh ingredients, like chopped onion, fresh herbs, tomato sauce and chopped hard-boiled egg,
will keep up to 1 week.

DRY MIX DRESSING

If you made a dressing using the dry mix, it should retain good quality for about a week. When
in Pantry, the Salad dressing dry mix Best by 3 to 6 months.

 HOW TO STORE

SALAD DRESSING

All open salad dressing should be refrigerated. If it was commercially packaged and contains
preservatives, it will last up to a few months and possibly past its “Best by” date.
DRY MIX DRESSINGS

Dressings made from dry mixes usually require water, oil, or dairy to make them. The leftover
powder does not need to be refrigerated after opening. However, you need to make sure it is
properly sealed so that moisture does not get in the package. Placing the remaining powder in
the refrigerator may allow moisture in the package which can lead to the growth of mold.

WHY IT SHOULD BE REFRIGERATED?

HOMEMADE SALAD DRESSING

Homemade dressing may not require refrigeration if it doesn’t contain ingredients that will
spoil.
Homemade dressing made with perishable ingredients should be refrigerated. Especially when
you used kind of dairy, egg, fruit, or vegetable, it will spoil if not refrigerated. And it should be
keep these in the refrigerator for a few days because they don’t contain any preservatives so
they will not be able to stay fresh.

WHY REFRIGERATION IS IMPORTANT FOR SOME DRESSING

Refrigeration slows down decay process for fresh ingredients, so it is important to store open
dressing bottles in the refrigerator.
RESOURCES:
https://dressings-sauces.org/history-of-salad-dressings/

https://www.safefoodfactory.com/en/knowledge/68-salad-dressing/

https://www.yourarticlelibrary.com/home-science/salad/salad-dressing-features-and-
types/86484

https://www.eatbydate.com/determine-shelf-life-homemade-salad-dressing/

http://www.eatbydate.com/other/condiments/bottled-salad-dressing-shelf-life-expiration-
date/#:~:text=Salad%20dressings%20last%20for%201,stored%20properly%20in%20the
%20refrigerator.

https://www.doesitgobad.com/does-salad-dressing-go-bad/

https://www.doesitgobad.com/does-salad-dressing-go-bad/

https://food52.com/blog/22020-the-best-way-to-store-salad-in-the-fridge

https://oureverydaylife.com/291460-how-to-use-calcium-alginate.html

https://www.tasteofhome.com/article/homemade-salad-dressings/

https://survivalfreedom.com/does-salad-dressing-need-to-be-refrigerated/

https://www.preparedpantry.com/blog/mix-store-salad-dressings-5/