Recipes

of salad

according to function

Nicole P. Simsuangco
Cookery 9-Julian Felipe
Mrs. Lourdes A. Santos
Appetizer Salad
It stimulates appetite which has
fresh, crisp ingredients; tangy
flavorful dressing; and attractive,
appetizing appearance.

ingredients:

8 oz. shrimp (small cooked salad)

1/4 cup pitted kalamata olives
(sliced)
1/4 cup peppers (sliced Greek
peperoncino, or banana peppers)
1/4 cup roasted red bell pepper
(diced)
Greek marinated
4 oz. feta cheese (diced)
3 Tbsp. extra virgin olive oil

SALAD
1 lemon (juice only)
1/2 tsp. garlic paste
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes procedure:
1 Tbsp. fresh parsley (minced)
salt 1. Gently stir ingredients together
black pepper and refrigerate for at least a
pita crisps couple of hours.

2. Serve with toasted pita crisps or

pita crackers.

Ingredients:
1. 2 large fresh summer tomatoes, sliced (about
10 slices)
2. 10 slices fresh mozzarella
3. 20 fresh basil leaves
4. Coarse salt and freshly ground black pepper,
to taste
5. 1/4 cup balsamic glaze, plus more for serving.

procedure:
1. Assemble tomatoes and mozzarella on a
Caprese Appetizer

SALAD
serving place, slightly overlapping and
alternating. Top with basil leaves.
Season with salt and pepper. Drizzle with
balsamic glaze. Serve Immedietly.

 Salad
Accompaniment

accompaniment salads must

balance and harmonize with the
rest of the meal, like any other
side dish.

ingredients:

1 cup cannellini beans (dried)

1 garlic (head, cut in half crosswise)
1 bay leaf
1/2 acorn (or kabocha squash, seeds
removed and sliced, peeled or
unpeeled)
2 cloves garlic
1/2 red onion (largely diced)
4 Tbsp. olive oil (divided)
Winter Squash
1 tsp. sea salt
1 tsp. freshly ground black pepper

SALAD
1 tsp. ground cumin
1/2 tsp. paprika (or piment
d’Espelette, use more or less
depending how much heat you like)
1/2 tsp. sumac (optional)
2 sardines (canned, packed in olive
oil, middle spine removed)
2 slices gluten-free bread (stale)
1 Tbsp. parsley (finely chopped)
1 Tbsp. red wine vinegar
1/2 cup microgreens (or herbs)

procedure:

1. Place the dried beans in a Low Casserole with Lid. Cover with water. Cover with the lid
and refrigerate overnight.
2. Add a bay leaf and garlic head to the Low Casserole with beans. Add more water if
necessary. We need the beans to be covered by 1″ of water. Bring the liquid to a boil
over medium heat. Reduce heat to low and simmer the beans for an hour or until
tender, but not mushy. Drain the beans. Discard the bay leaf and garlic.
3. Preheat the Oven to 400°F. Toss the squash, garlic clove, red onion, 3 tablespoons olive
oil, sea salt, black pepper, cumin, paprika, and sumac together on a Roll Pan. Roast the
squash for 40 minutes or until tender and caramelized.
4. Place the bread in a Food Processor and pulse until you have chunky breadcrumbs. In a
Skillet, heat the remaining olive oil over medium heat. Add the sardines or anchovy
paste and cook for a minute until it crumbles into the olive oil. Add the breadcrumbs
and toss to coat in the oil. Cook until slightly toasted, about 2 minutes. Add the parsley,
toss, and set aside.
5. Transfer the squash and roasted garlic and onion to a platter. Top with beans,
breadcrumbs, vinegar, and microgreens. Toss and serve lukewarm or room
temperature.

 Salad
Accompaniment

accompaniment salads must

balance and harmonize with the
rest of the meal, like any other
side dish.

ingredients:

6 strips bacon (cut into 2 inch pieces)

8 oz. cremini mushrooms (sliced)
3 garlic cloves (minced)
kosher salt
pepper
2 bunches kale (stems fully removed
and chopped, I used Lacinato Kale)
2 tsp. extra-virgin olive oil (if needed)
9 oz. artichokes (drained, plus more if
Warm Artichoke
desired)
1/2 tsp. crushed red pepper flakes (or
more for additional heat)
SALAD
2 Tbsp. fresh parsley (finely chopped)

procedure:

1. Turn the heat on to medium over one of the small burners. Place the
bacon into your 11″ skillet, and cook the bacon until browned and
crispy. Remove the bacon and place on a paper towel lined plate and
set aside. Discard most of the bacon fat, reserving about 1 to 2
teaspoons and leaving in the skillet.
2. Turn the heat to medium high and, using the same skillet with a little
of the bacon fat, add in the cremini mushrooms and garlic and sauté
until softened, for about 5 to 6 minutes. Season with salt and pepper.
Add in the kale and feel free to lightly drizzle in some extra virgin
olive oil over the kale if needed. Sauté and mix together until all of
the kale is nicely wilted and warmed through.
3. Add in the drained artichokes, crushed red pepper flakes and mix
together gently and allow the artichokes to warm through. Garnish
with a little parsley, turn off the heat and crumble the crispy, cooked
bacon over the top. Garnish with more fresh parsley if desired and
serve immediately.

Side dish Salad

It should be light and flavorful, not too much
vegetable salads are often good salads. However
salads such as macaroni or high protein salads
containing seafood, cheese is less appropriate,
unless the main course is light.

ingredients:
1 tablespoon butter
¾ cup almonds, blanched and
slivered
1 pound spinach, rinsed and torn into

Cranberry Spinach
bite-size pieces
1 cup dried cranberries
½ cup vegetable oil
½ cup white sugar

SALAD
¼ cup cider vinegar
¼ cup white wine vinegar
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
2 teaspoons minced onion
¼ teaspoon paprika

procedure:

1. Melt butter in a medium saucepan over medium heat. Cook and stir almonds
in butter until lightly toasted. Remove from heat and let cool.
2. Make dressing: Whisk together oil, sugar, cider vinegar, white wine vinegar,
sesame seeds, poppy seeds, minced onion, and paprika in a medium bowl.
3. Combine spinach with toasted almonds and cranberries in a large serving
bowl. Pour dressing over spinach mixture; toss well.

Ingredients:
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
½ cup finely chopped red bell pepper
2 green onions, finely chopped
⅓ cup mayonnaise
⅓ cup brown sugar
1 tablespoon lemon juice, or to taste

Apple Coleslaw

procedure:
1. Combine cabbage, red apple, green apple, carrot,
red bell pepper, and green onions in a large bowl.
2. Mix together mayonnaise, brown sugar, and lemon

SALAD
juice in a small bowl. Pour dressing over cabbage
mixture; mix until evenly coated.

 Salad
Main Course

Should be large enough to serve as a full meal

and should contain a substantial portion of
meat, poultry, and seafood salads as well as
egg salad and cheese offer enough variety of
flavors and textures in addition to the protein
and salad platter or fruits.

ingredients:
1 pound large peeled, deveined raw shrimp
1/2 teaspoon black pepper
1 teaspoon kosher salt, divided
2 large eggs, beaten
1/2 cup panko breadcrumbs

Crispy-shrimp
6 tablespoons extra-virgin olive oil, divided
1/4 cup packed fresh cilantro leaves
2 tablespoons plain whole-milk Greek yogurt
2 tablespoons fresh lime juice (from 1 lime)
1 large avocado, pitted and halved, divided
1 (5-oz.) pkg. mixed baby greens
SALAD
1 cup sliced English cucumber (from 1 [5-oz.]
cucumber)
2 medium radishes, thinly sliced

procedure:
1. Sprinkle shrimp evenly with pepper and 1/2 teaspoon of the
salt. Place eggs in a shallow dish. Place panko in a separate
shallow dish. Dredge shrimp in egg, shaking off excess. Dredge
shrimp in panko, pressing to adhere. Heat 2 tablespoons oil in a
large nonstick skillet over medium-high. Add shrimp; cook until
opaque and crispy, 5 minutes, turning once halfway through
cook time. Remove from pan; cover to keep warm.
2. Process cilantro, 3 tablespoons water, yogurt, lime juice, 2
tablespoons oil, half of the avocado, and remaining 1/2
teaspoon salt in a food processor until smooth, about 15
seconds, stopping to scrape down sides as needed.
3. Cut remaining avocado into cubes. Toss together mixed greens
and remaining 2 tablespoons oil in a large bowl; transfer to a
platter. Top with cucumber, radishes, avocado cubes, and
shrimp. Drizzle with dressing.

 Salad
Main Course

Should be large enough to serve as a full meal

and should contain a substantial portion of
meat, poultry, and seafood salads as well as
egg salad and cheese offer enough variety of
flavors and textures in addition to the protein
and salad platter or fruits.

ingredients:
1 cup red wine vinegar
1/2 cup packed light brown sugar
3 whole cloves
1 tablespoon plus 1 1/2 tsp. kosher salt,
divided

Grilled Chicken with

1 small red onion, thinly sliced (about 1 1/2
cups)
1/2 teaspoon black pepper

blueberries
7 tablespoons olive oil, divided
4 (8-oz.) boneless, skinless chicken breasts
1 teaspoon Dijon mustard
1/2 teaspoon fresh lemon juice (from 1 lemon)
8 ounces spring mix salad greens
8 ounces goat cheese, crumbled (about 2 cups)
SALAD
1 (6-oz.) pkg. fresh blueberries
1 cup candied pecans

procedure:
1. Whisk together vinegar, sugar, cloves, and 1 tablespoon of the salt in a
medium saucepan. Bring to a boil over medium-high. Continue boiling,
stirring occasionally, until sugar and salt dissolve, about 5 minutes. Place
onion slices in a medium-size heatproof bowl, and pour hot vinegar mixture
over onion. Let cool completely to room temperature, about 30 minutes.
2. Meanwhile, stir together pepper, 2 tablespoons of the oil, and remaining 1
1/2 teaspoons salt in a small bowl. Brush mixture evenly over chicken
breasts. Preheat a gas grill to medium-high (400°F to 450°F). Place chicken
on unoiled grates. Grill, uncovered, until a thermometer inserted in
thickest portion of meat registers 165°F, 7 to 8 minutes per side. Transfer
chicken to a cutting board, and rest 10 minutes. Cut into 3/4-inch slices.
3. Measure 3 tablespoons onion-pickling liquid into a medium bowl. Add
mustard, lemon juice, and remaining 5 tablespoons oil; whisk until smooth.
Place salad greens in a large bowl; add mustard mixture, goat cheese,
blueberries, and pecans. Toss to coat. Drain remaining pickling liquid from
onion; discard liquid and cloves. Add onion to salad; toss to combine.
Divide evenly among 4 bowls; top with sliced chicken.

 Salad
Separate Course

These salads must be very light without

filling. Rich, heavy dressing such as sour
cream and mayonnaise should be avoided.
Light salads are served after the main
course to cleanse the palate, refresh the
appetite and provide a break before dessert.

ingredients:
54 kg of young potatoes in their skins
635 kg fresh green beans
4 cups green salad (torn)
1 larger can of tuna
4 hard boiled eggs (quarters)

French Nicoise Tuna

2/3 cup salted black olives
10 to 12 cherry tomatoes, cut in half
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 fresh cloves of garlic
SALAD
3-4 anchovy fillets
salt to taste
Freshly ground pepper to taste

procedure:
1. Let the potatoes boil first. Then carefully remove them from the water,
cool them and then cut them in half. However, leave the water in the pot;
in a few moments, use it to blanchise green beans. Heat the pan over
medium heat with a little olive oil, then place the sliced ​potatoes in a pan,
cut down and fry until the potatoes are light brown, then remove from the
pan and place in a bowl. Salt and set aside.
2. Bring the potato water to a boil again and add the green beans. Blanch for
two minutes. Drain the beans into a bowl of ice water to shock and prevent
further cooking (they will remain beautifully green and will not lose
vitamins). Drain and dry them with paper towels and set aside.
3. To prepare the dressing, mix oil, vinegar, mustard, garlic, anchovies and
chopped chives in a blender or food processor. Work until smooth. Season
with salt and freshly ground black pepper.
4. Put the vegetables in a bowl. Add two tablespoons of dressing and mix
well. Serve the vegetables on four serving plates or one large plate.
Distribute half of the potatoes evenly with the brown side facing up. Mix
the green beans, olives and tomatoes with enough remaining dressing to
cover them lightly and put them on a salad.

 Salad
Separate Course

These salads must be very light without

filling. Rich, heavy dressing such as sour
cream and mayonnaise should be avoided.
Light salads are served after the main
course to cleanse the palate, refresh the
appetite and provide a break before dessert.

ingredients:
Roasted asparagus – 12 ounces. (cut into 2-
inch pieces)
Little gem lettuce - 8 heads
Canned artichoke hearts
Persian cucumbers

Spring
Fresh mint – 3 tablespoons. (Chopped)
1 Easter radish
chopped fresh dill
Kosher salt
Black pepper (Freshly cracked)
Juice –from one lemon.
SALAD
1/3 cup olive oil
Champagne vinegar – 1 tbsp
Garlic cloves
Shallot

procedure:
1. take a big salad bowl and the lettuce leaves must be arranged in the
bowl.
2. It should be topped with roasted asparagus, artichoke hearts, mint,
dill, avocado, radish and sliced cucumbers.
3. 2. For the dressing, All the ingredients must be combined in a small
bowl and they should be whisked. The dressing must be drizzled
over the salad and tossed. It should be seasoned using pepper and
salt
4. Serve immediately and enjoy.

 Desert
Salad
Desert salads are usually sweet and
may contain items such as fruits,
sweetened gelatin, nuts, and cream.

ingredients:

⅔ cup fresh orange juice

⅓ cup fresh lemon juice
⅓ cup packed brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest

Summer fruit
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
SALAD
1 cup seedless grapes
2 cups blueberries

procedure:

1. For the sauce: Bring orange juice, lemon juice, brown sugar, orange
zest, and lemon zest to a boil in a saucepan over medium-high heat.
Reduce heat to medium-low and simmer until slightly thickened,
about 5 minutes. Remove from heat and stir in vanilla extract. Set
aside to cool.
2. For the salad: Layer fruit in a large, clear glass bowl in this order:
pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and
blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3
to 4 hours before serving.

 Desert
Salad
Desert salads are usually sweet and
may contain items such as fruits,
sweetened gelatin, nuts, and cream.

ingredients:

1 (3.4 ounce) package instant pistachio

pudding mix
1 (8 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows
½ cup chopped walnuts

Watergate
4 ounces frozen whipped topping, thawed

SALAD
procedure:

1. Combine crushed pineapple with juice, instant pudding mix, mini

marshmallows, and walnuts in a large bowl. Mix until well combined,
then fold in whipped topping.
2. Chill for 1 to 2 hours before serving.