Salad

History
● Latin “Sal” = Salt
● Garden Salad - First well-known salad

Fun Fact
● Most popular salad in the world is Caesar Salad.
● It was invented by restaurateur Caesar Cardini on July 4, 1924 in Tiyana, Mexico.
● Cardini was running low on food and he put together a salad for his guests from what
was left over in the kitchen.
● Romaine, garlic, croutons, and Parmesan cheese, boiled eggs, olive oil, and
worcestershire sauce.

Classification of Salads

Appetizer Salads
- It stimulates appetite. Which has fresh, crisp ingredients, tangy flavorful dressing;
and attractive, appetizing appearance.

Accompaniment Salad
- This salad must balance and harmonize with the rest of the meal, like any other side
dish.

Safe Dish Salad

- It should be light and flavorful, not too much vegetable salads are often good
choices.

Main Course Salad

- It should be large enough to serve as a full meal and should contain a substantial
portion of protein.

Classification of Salad According to Ingredients

Separate Course salad

- These salad must be very light without filling. Rich and heavy dressings must be
avoided.

Dessert Salads
- It usually sweet and may contain item such as fruits, sweetened gelatin, nuts and
cream.

Bound Salad
- Unlike simple salads, they are made by combination of more than one type of
ingredient.
Composed Salads
- Made by arranging two or more elements attractively on a plate.

Gelatin Salads
- Most gelatin products are made with sweetened prepared mixes with artificial color
and flavor.

Fruit Salad
- Fruits and their man ingredients like appetizer salads or dessert salads.

Vegetable, Grain Legumes and Pasta salads

- Salads whose main ingredients are vegetables other than lettuce or other leafy
greens.

Green Salads
- Must be fresh, clean, chip and cold and well drained.

Ingredients of the Salad

Salad Greens
● Sprout
● Iceberg lettuce
● Boston lettuce
● Spinach
● Romaine lettuce
● Chinese cabbage
● Biff or limestone lettuce

Vegetable Raw
● Cucumber
● Celery
● Carrots
● Cauliflower
● Cabbage
● Broccoli
● Avocado

Vegetables (Cooked, pickled and canned)

● Beets
● Asparagus
● Onion
● Pepper
● Radish
● Pimientos
● Carrot
● Olives
● Bean sprout
Protein
● Salami
● Chicken
● Shellfish
● Egg
● Meat
● Ham
● Fish
● Bacon

Starches
● Croutons
● Grains
● Potato
● Macaroni
● Dried Beans

Fruits
● Mango
● Coconut
● Melon
● Papaya
● Banana
● Apple

Miscellaneous
● Nuts
● Gelatin

Sign of Fresh Vegetables and Fruits

- Fresh vegetables have a specific color, firmness, and smell.

Salad Dressing

Salad Dressing
- It is a seasoned mixture, often consisting of oil and vinegar, used to flavor a salad. It
acts as a binder, holding the salad ingredients together.

Ingredients of Salad Dressing

1. Oil
-Should have mild, sweet flavor.
Examples: Corn oil, soybean oil, canola oil, peanut oil, olive oil, and walnut
oil.
2. Vinegar
- Should have a good, clean sharp flavor. Most salad vinegar are about 5%
acidity, but some range from 7-8%.
 3. Lemon juice
- Fresh lemon juice maybe used in place of or in additionto vinegar in some
preparation.
4. Egg yolk
- As essential ingredient in mayonnaise and other emulsifier dressings. For
safety, pasteurized eggs should be used.
5. Seasoning and flavorings
- fresh herbs are preferable to dried herbs. Other flavorings include mustard,
ketchup, Worcestershire sauce and various kinds of cheeses.

Types of Salad Dressings

1. Oil and Vinegar Dressing

- Basic vinaigrette is a simple mixture of oil, vinegar or lemon juice and seasonings
sometimes called Fresh dressing.
- Vegetable oil
- Vegetable lemon
- Seasonings
- Vinaigrette is a temporary emulsion - emulsion that quickly separates when not
stirred.
● Emulsion - uniform mixture of two unmixable liquids.

2. Emulsified Dressings
- Mayonnaise is an emulsified dressing. It is more often serves as the base for
wide variety of other dressings. Mayonnaise based dressings are generally
thick and creamy dressing that is a permanent emulsion of oil, vinegar or
lemon juice, egg yolks, and seasonings.
- mayonnaise (oil, yolk, vinegar/lemon, seasoning)

3. Balsamic Dressings
- Possibly the simplest of all salad dressings. A condiment which is made with
balsamic vinegar.
- Oil
- Vinegar
- Seasoning

4. Dairy Dressing
- is a dressing made with buttermilk, yogurt, sour cream, or cottage cheese,
and seasonings. Ranch dressing, for example, includes chopped green onion,
ground pepper, thyme, and garlic.
- Buttermilk
- Yogurt
- Sour cream
- Seasonings
 5. Cooked Salad Dressings
- Is similar with appearance to mayonnaise, but it has a tarter flavor, while
mayonnaise is richer and milder. Cooked dressing is made with little or no oil
and witha starch thickener.
- Made by cooking fat and water w/starch paste.

Emulsions in Salad Dressing

Emulsion
- The uniform mixture of two unmixable liquids, oil and vinegar.

1. Temporary Emulsions
- an oil-and-vinegar blend is only an emulsion that quickly separates when not
stirred.
2. Permanent Emulsions
- mayonnaise is a mixture of oil and vinegar of liquids that will not separate
because it contains egg yolk which is a strong emulsifier.

Structures of Salad

Base or Underliner
- The base is a layer of lead vegetables as an underliner of the salad.

Body
- Main part of the salad.

Garnish
- An edible decorative item that is added to salad to give eye appeal, and add flavors
as well.

Dressing
- a mixture of oil, vinegar, herbs, and other flavourings.

Storing Salad and Dressings

Safety and Hygienic Practices in Storing Salads and Dressings

1. Green salads are plated in a cold plate. Avoid plating salads more than a hour or two
before service. Garnish that is tossed should be added at serving time.
2. Refrigerate salads before serving time.
3. Dressing is added immediately before serving, or serves it on the side.
4. Refrigerate salads until serving. Do not hold more than a few hours, or the salads will
sag.
5. Do not add dressing to green salads until serving, or they will sag.
Principles & Practices of Hygiene in Preparing Salads & Salad Dressing

1. Purchase the supplies from reputable suppliers.

2. Thoroughly wash all salad ingredients before using.
3. There should be proper handling of the ingredients.
4. A high standard of personnel and good hygiene must be maintained at all times.
5. There must be separation of raw and high-rsik food at all stages of the preparation
especially that salads may sometime include meat and other dairy products.
6. There must be an effective storing. The temperature required in storing salads and
dressing must be observed.
7. Don’t overdress salad. Use only enough to lightly coat the greens.
8. In general, food sanitation must be observed in any food preparations. This will not
only preserve food but also give satisfaction and safety to its consumer.