Lesson 2: Preparing Salads

• Salad is referred to as the “king of the dishes” in some cultures and is a must-have on all occasions.
• Salad can be classified as an appetizer, which contains light ingredients and stimulates the appetite, and is the first course of the meal.
• Salad can also be classified as a side dish, coming with the entrée.
• Salad can be classified as a main dish, which is usually heavy and meant to satisfy the appetite.
• Salad can also be classified as a dessert, to balance the tastes of the preceding courses.
• Garden salad, also known as green or tossed salad, is divided into two parts: base and dressing, and are very low in carbohydrate content, making them perfect diet foods.
• Vegetable salad is mostly used for starters and involves carrots, cucumbers, onions, tomatoes, and radishes.
• Dinner salad, also known as entrée salads, are mostly non-vegetarian and contain chicken pieces and seafood such as shrimps an prawns.
• Fruit salad is a common delicacy which involves fruits instead of vegetables.
• Dessert salad, also known as sweet salad, involves sweet ingredients such as jellies, whipped creams, wafers, and some fruits as their major ingredients.
• Chicken Salad is composed primarily of chopped chicken meat and a fat based binder such as mayonnaise.
• Coleslaw is a salad consisting primarily of shredded raw white cabbage.
• Egg salad involves a high-protein or high-carbohydrate food mixed with seasonings.
• Potato salad is made from boiled potatoes that comes in many versions in different regions in the world.
• Tuna salad is a blend of typically 3 main ingredients: tuna, eggs, and mayonnaise.
• Bound salad is a salad made of simple bases, but the dressing used is thick and binding, and can always be prepared and stored for later, making it perfect for picnics.