PERFORMANCE

TASK IN TLE
QUARTER 2:SALAD MAKING
Presented by:
Raven Earl P. Celino
Grade 9-Diamond

Presented to:
Sir Eubert C. Cabic
PRESENTATION TOPIC

TYPES OF SALADS RECIPE OF SALAD

KINDS OF SALADS DEFINITION OF SALAD

 WHAT IS SALAD?
SALAD IS A COMBINATION OF VEGETABLES, FRUITS AND
OTHER INGREDIENTS SERVED WITH
a dressing. Salad are easy to make and require little, id any special
equipment. A
basic understanding of tools use in preparation will help achieve
better results.
APPETIZER SALAD
• It stimulate appetite which has fresh,
crisp ingredients; tangy flavorful
dressing; and attractive,appetizing
appearance.
•It looks appealing because of flavorful
foods like cheese, ham, salami shrimp
and crabmeat.
•Crisp raw or lightly cooked
vegetables can also be added
 EXAMPLES
OF APPETIZER
SALADS
CAPRESE SALAD
• A salad consisting of slices of
mozzarella and tomatoes, basil, and
olive oil or Italian dressing.
• The salad is named after the island of
Capri, where it is believed to have
originated. Two common stories about
its origin include it being an homage to
the Italian flag or "in the 20th century
to appease the palates of vacationing
royalty and important politicos."
CAPRESE SALAD
INGREDIENTS:
• 3 vine-ripe tomatoes, 1/4-inch thick
slices
• 1 pound fresh mozzarella, 1/4-inch
thick slices
• 20 to 30 leaves (about 1 bunch) fresh
basil
• Extra-virgin olive oil, for drizzling
• Coarse salt and pepper
POTATO SALAD
• Potato salad is a salad dish made from
boiled potatoes, usually containing a
dressing and a variety of other
ingredients such as boiled eggs and raw
vegetables.
• In the United States, it is generally
considered a side dish, and usually
accompanies the main course.
POTATO SALAD
INGREDIENTS:
• 1 1/2pounds round red or white potatoes
(about 6 medium), peeled
• 1 1/2cups mayonnaise or salad dressing
• 1tablespoon white or cider vinegar
• 1tablespoon yellow mustard
• 1teaspoon salt
• 1/4teaspoon pepper
• 2medium stalks celery, chopped (1 cup)
• 1medium onion, chopped (1/2 cup)
• 4hard-cooked eggs, chopped
• Paprika, if desired
 ANTIPASTO SALAD
• Antipasto Salad is filled with salami, pepperoni,
olives, provolone, tomatoes, red onion, and
pepperoncinis.
• This Italian salad is filling and delicious! It's
such a hearty salad it could be a main course.
 ANTIPASTO SALAD
INGREDIENTS:
• 8 cups chopped romaine lettuce
• 3/4 cup grape or cherry tomatoes, halved
• 6 ounces provolone cheese, diced
• 4 ounces marinated artichokes, drained and
chopped
• 1/2 cup olives (about 3 ounces)
• 2 ounces hard salami, diced
• 2 ounces pepperoni, quartered
• 1/4 cup sliced pepperoncinis
• 1/4 cup sliced red onion
• 1/4 cup shredded Parmesan cheese (more to
taste)
ACCOMPANIMENT SALA

• Accompaniment salads must balance and

harmonize with the rest of the meal, like any
other side dish.
• Don’t serve potato salad at the same meal at
which you are serving french Fries or another
starch.
• Sweet fruit salads are rarely appropriate as
accompaniment except with such items as
ham or pork.
EXAMPLES OF
ACCOMPANIMENT
SALAD
CABBAGE AND
CARROTS SALAD
• This Cabbage and Carrot Salad is light
and refreshing, and will pair perfectly
with all different types of meals. A
versatile and vegan friendly side dish
that becomes a great accompaniment to
any protein. A salad with such bright
colors and bold flavors is hard to pass
up. Mix and match herbs and use
whatever is your favorite, or to
whatever will better suit your meal.
CABBAGE AND
CARROTS SALAD
INGREDIENTS:
• .1/2 cup grapeseed oil, sunflower or veggie ok
too
• 1/4 cup red wine vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt or to taste
• 1 medium green cabbage, 2 lb – shredded
• 1 long English cucumber
• 1 orange bell pepper
• 1 large carrot
• 1 bunch fresh green onions, 5-6 stems
• 1 bunch fresh dill, about 1/2 cup chopped
WINTER PANZELLA
SALAD
• This recipe is a lovely combination of
tender butternut squash, sweet
potatoes, crispy brussels spouts, chewy
dates, walnuts, plenty of fresh parsley,
toasted bread and a sweet maple
balsamic dressing.
• A few healthy pinches of freshly grated
parmesan cheese and viola! Winter just
got a whole lot tastier!
WINTER PANZELLA SALAD
INGREDIENTS:
• 6 cups 1-inch cubes of good, crusty
sourdough, a day old
• 2 1/2 cups butternut squash, peeled and
cut in 1 inch cubes (about 1/2 squash)
• 1 large purple beet, peeled and cut into
1 inch cubes
• 2 cups very thinly sliced cavolo nero
(Tuscan kale)
• 1/2 cup finely diced, red onion
CORN RELISH SALAD

• This colorful marinated salad of corn,

tomato, cheese and green pepper is the
perfect accompaniment to a casual
meal
CORN RELISH SALAD
INGREDIENTS:
• 1/3 cup sugar
• 1/3 cup vinegar
• 1/4 cup vegetable oil
• 3 cups cooked fresh corn cut off cobs
• 8 ounces Land O Lakes® Sharp Cheddar
American Blend, cut into 1/2-inch cubes
• 1 medium (1 cup) tomato, chopped
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped onion
• 1/2 teaspoon celery seed
• 1/4 teaspoon salt
 SIDE DISH SALAD
•SIDE DISH SALADS SHOULD BE LIGHT AND FLAVORFUL,
not too; much vegetable salads are often good
choices.

•HEAVIER SALADS SUCH AS MACARONI OR HIGH

protein salads containing seafood, cheese are less
appropriate, unless the main course is light.
EXAMPLES OF
SIDE DISH
SALAD
PEAS AND CRAYONS
SALAD
• The perfect add-on to any meal, this simple side
salad recipe is a great way to sneak extra
veggies onto your dinner plate!
• Since a good dressing totally makes the salad,
I’ll add a few delicious (and easy!!!) homemade
dressing recipes to this post so you can choose
your favorite.
PEAS AND CRAYONS
SALAD INGREDIENTS:
• 5 oz chopped lettuce ((a 5 ounce bag or 3-4
cups))
• 1-2 Roma tomatoes
• ½ cucumber
• ½ cup shredded carrots
• ¼-⅓ cup thinly sliced red onion
MEXICAN SALAD
• Mexican salad is a chopped salad with
Latin-style flavors: colorful veggies,
cilantro lime salad dressing, and tortilla
strips.
• It all combines into a super-flavorful
dish that can be served as a side, or
dressed up to work as a healthy main
dish salad.
• It’s got 3 dressings to choose from,
based on your tastes (easiest, easy and
vegan).
MEXICAN SALAD
INGREDIENTS:
• 3 Romaine hearts (8 cups chopped)
• 2 cups baby greens, like baby kale
(optional)
• ¼ cup sliced red onions
• ½ cup cherry tomatoes
• 4 radishes
• 1 cup frozen corn kernels, thawed
• 1 handful roasted salted pepitas
(pumpkin seeds)
GREEK SALAD
• A yummy and low-fat Greek salad recipe. You
can use two green onions instead of the small
red onion, if you wish.
GREEK SALAD
INGREDIENTS:
• 3 large ripe tomatoes, chopped
• 2 cucumbers, peeled and chopped
• 1 small red onion, chopped
• ¼ cup olive oil
• 4 teaspoons lemon juice
• 1 ½ teaspoons dried oregano
• salt and pepper to taste
• 1 cup crumbled feta cheese
• 6 black Greek olives, pitted and sliced
DESSERT SALAD
• Dessert salads are dishes made with
jellos, whipped toppings, fruits,
vegetables, mayonnaise, and various
other ingredients.
• These salads are served at some buffet
and cafeterias, and are also served at
potlucks and parties.
• They can be prepared ahead of time
and are transportable.
 EXAMPLES OF
DESSERT SALADS
AMBROSIA SALAD
• This is perhaps the most widely known variety of
dessert salad. You’re likely to see bowls piled high
with ambrosia behind the deli counter at your local
grocery store.
• As with many other dessert salads, you’ll find
canned mandarin oranges, canned pineapple, and
Cool Whip on the ingredients list.
• However, there are several elements of ambrosia
that set it apart from other dessert salads: First of
all, the fruit is mixed with mini marshmallows.
Next, it’s sprinkled with coconut flakes and topped
with maraschino cherries.
AMBROSIA SALAD
INGREDIENTS:
• 8 ounces frozen whipped topping, thawed
• 1/2 cup vanilla yogurt
• 1 cup shredded sweetened coconut
• 1 11-ounce can mandarin oranges, drained
• 1 8-ounce can pineapple tidbits or crushed
pineapple, drained
• 1 cup maraschino cherries, drained
• 1/2 cup chopped pecans, optional
• 1 1/2 cups mini fruit-flavored marshmallows
BANANA SPLIT SALAD
• Combination of whipped topping
and vanilla pudding (prepared with
pineapple juice instead of milk) is
perfect replacement for vanilla ice
cream.
• It’s smooth, sweet and creamy
mixture that holds together all that
juicy fruits together.
• After all Banana Split Dessert
Salad is just a twist
BANANA SPLIT SALAD
INGREDIENTS:
• 1 (20 oz.) can pineapple chunks
• 3 medium bananas-sliced
• fresh lemon juice from 1 small lemon
• 1 3/4 cup diced fresh strawberries
• 1 (3. 4oz. box) vanilla instant pudding
mix
• 3 cups whipped topping
• 3/4 cup mini marshmallows
• 1/2 cup chopped walnuts
• 1/3 cup milk chocolate morsels
MANDARIN CHEESECAKE
SALAD INGREDIENTS:
• 8 ounce cream cheese, softened
• 1 teaspoon vanilla extract
• 3.4 ounce package of instant cheesecake
pudding mix, unprepared
• 1/2 cup about 1/3 can frozen orange juice
concentrate
• 3 cups heavy whipping cream, divided
• 1/4 cup powdered sugar
• 15 ounce cans mandarin oranges, drained
• 2 cups miniature marshmallows
MANDARIN CHEESECAKE
SALAD
• It’s refreshing enough for a hot summer day
and is a great addition to any potluck or
barbecue.
• This Mandarin Orange Salad tastes just like a
creamsicle or Orange Julius.
• Creamy cheesecake dressing and fluffy
marshmallows are combined with canned
mandarin oranges to create a heavenly
orange dreamsicle salad.
 MAIN COURSE
SALAD
• Should be large enough to serve as a full
meal and should contain a substantial
portion of protein.
• Meat, poultry and seafood salads as well as
egg salad and cheese are popular choices.
• Main course salads should offer enough
variety of flavors and textures in addition to
the protein and salad platter or fruits.
EXAMPLES OF
MAIN COURSE
SALAD
PUFFED BLACK RICE SALAD

• This recipe makes more than needed for the

salad at left, but stored airtight, it keeps for5
days.
• San Francisco cookbook author Michelle
McKenzie uses it to add crunch and salty
nuttiness to porridge, roasted root vegetables,
and a savory summer salad of watermelon,
herbs, and shallots.
PUFFED BLACK RICE SALAD
INGREDIENTS:
• 2 cups rice-bran or grapeseed oil
• 1/2 cup uncooked medium-grain
black rice
• Fine sea salt
PORK AND BALSAMIC
STRAWBERRY SALAD
• It’s refreshing enough for a hot summer day
and is a great addition to any potluck or
barbecue.
• This Mandarin Orange Salad tastes just like a
creamsicle or Orange Julius.
• Creamy cheesecake dressing and fluffy
marshmallows are combined with canned
mandarin oranges to create a heavenly
orange dreamsicle salad.
PORK AND BALSAMIC
STRAWBERRY SALAD
INGREDIENTS:
• He1 pork tenderloin (1 pound)
• 1/2 cup Italian salad dressing
• 1-1/2 cups halved fresh strawberries
• 2 tablespoons balsamic vinegar
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 cup chicken broth
• 1 package (5 ounces) spring mix salad greens
• 1/2 cup crumbled goat cheese
FAJITA IN A BOWL SALAD
• This Chicken Fajita Salad takes my insanely popular
chicken fajita recipe and turns it into a healthy, satisfying
salad! It’s a fresh, vibrant, crispy, juicy, robust, earthy, tangy
explosion in every forkful, perfect for lunch, dinner,
entertaining or potlucks. This •Chicken Fajita Salad is
loaded with succulent marinated chicken, charred bell
peppers and onions, creamy avocados, juicy tomatoes, zesty
cilantro and salty Cotija all doused in intoxicating Creamy
Salsa Dressing! It’s prep ahead friendly for a meal you can
throw together in minutes when ready to serve AND can be
cooked on the grill or stovetop. You can also customize the
chicken salad recipe by using more or less of your favorite
ingredients, adding corn, black beans, etc. Now prepare to
fall in love – this might just be the best chicken salad recipe
of all time!
FAJITA IN A BOWL SALAD
INGREDIENTS:
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• 2 tablespoons reduce sodium soy sauce
• 1 tablespoon Dijon Sauce
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 tsp EACH garlic powder, onion powder, salt
• 1/2 tsp EACH smoked paprika, chipotle, chilli
pepper,dried oregano
• 1/4 teaspoon pepper
• teaspoons misquite liquid smoke(optional)
 SEPARATE COURSE
SALAD
•THESE SALADS Must be very light without filling.
Rich, heavy dressings such as sour cream and
mayonnaise should be avoided.

•LIGHT SALAD ARE SERVE AFTER THE MAIN COURSE TO

CLEANSE THE PALATE, REFRESH THE APPETITE AND PROVIDE A
BREAK BEFORE DESSERT.
 EXAMPLES OF
SEPARATE COURSE
SALADS
FRENCH NICOISE SALAD
WITH TUNA
• This great spring French salad is an
elegant combination of tuna, potatoes,
boiled eggs, olives and green beans.
• Anchovies are another key ingredient,
but not everyone likes them. Of course,
you can serve whole anchovy fillets on
a salad, as is traditionally done in
France, or you can omit them
altogether.
FRENCH NICOISE SALAD WITH
TUNA INGREDIENTS:
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 2 fresh cloves of garlic
• 3-4 anchovy fillets
• salt to taste
• Freshly ground pepper to taste
• 54 dkg of young potatoes in their skins
• 635 dkg fresh green beans
• 4 cups green salad (torn)
• 1 larger can of tuna
• 4 hard boiled eggs (quarters)
• 2/3 cup salted black olives
• 10 to 12 cherry tomatoes, cut in half
STRAWBERRY SUMMER
SALAD
• An easy, beautiful strawberry feta salad
recipe to make all summer long.
Arugula greens, feta cheese, cucumber,
cherry tomatoes and strawberries in a
naturally-sweet vinaigrette blended with
fresh strawberries and balsamic vinegar.
STRAWBERRY SUMMER
SALAD INGREDIENTS:
• 8-10 ounces arugula or spinach greens, or a 50/50 mixture
• ½ cup Italian parsley leaves or basil leaves
• 1 pound strawberries, hulled and quartered
• 1 English cucumber, sliced into 1/2-inch chunks, or 3 baby Persian
cucumbers, sliced
• 1 pint cherry tomatoes sliced in half
• ¼ cup sliced red onion
• ½ cup crumbled feta cheese
• ¼ cup sliced strawberries
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped shallot
• 1 tablespoon fresh lemon juice
• 2 teaspoons honey or maple syrup
• ½ teaspoon salt
CLASSICAL FRENCH SALAD

• This type of salad with

potatoes, beans, cooked eggs,
tomatoes, olives and tuna is a
classic French Niçoise salad.
CLASSICAL FRENCH SALAD
INGREDIENTS:
• 1/3 cup olive oil
• 1 teaspoon salt
• 12 cups spring mix salad greens
• 4 plum tomatoes, seeded and chopped
• 2 cups crumbled Gorgonzola cheese
• 1 cup pecan halves, toasted
• 1-1/2 cups balsamic vinaigrette