Classifications of Salad

• A menu is always incomplete without the inclusion of "salads".
• Salad is also known as the "King of Dishes".
• As an appetizer

  • contains light ingredients and stimulates the appetite which is its purpose as the first course of the meal.
• As side dish

  • comes with the entree.
• As Main Dish

  • are usually heavy as they are meant to satisfy the appetite.
• As dessert

  • to balance the tastes of the preceding courses.
• Classifications of Salads According to Use:

  1. As an appetizer
  2. As side dish
  3. As main dish
  4. As Dessert
• Garden salad

  • also known as green salad or tossed salad.
  • the name comes from the fact that the salad appears to be completely green, as majority of ingredients used are leafy veggies.
• Garden Salad can be divided into two parts:

  1. The base
  2. The dressing\
• Vegetables Salad

  • involves carrots, cucumbers, onions, tomatoes and radishes.
• Bound Salad

  • means "to stay together"
  • made of simple bases, but the dressing used is thick and binding.
• dinner salad

  • also known as "entree salad"
  • mostly non-vegetarian and contain chicken pieces and seafood such as shrimps or prawns.
• fruit salad

  • very sweet in taste and can be made from fresh or canned fruit.
• dessert salad

  • mostly employs jellies, whipped creams, wafers, and some fruits as their major ingredients.
• Chicken Salad

  • composed of chopped chicken with mayonnaise or salad dressing.
• Coleslaw

  • consisting primarily and minimally of shredded, raw, white cabbage.
• Egg Salad

  • involving a high-protein or high-carbohydrate food mixed with seasonings in the form of spices or herbs.
• Potato Salad

  • made from a boiled potatoes.
• Tuna Salad

  • blend of three main ingredients: tuna, eggs, and some mayonnaise or mustard.
• Serbian Salad

  • vegetable salad, usually served during summer with roast meat.
• Classifications of Salad according to ingredients:

  1. Garden Salad
  2. Vegetable Salad
  3. bound Salad
  4. Dinner Salad
  5. Fruit Salad
  6. Dessert Salad
  7. Chicken Salad
  8. Coleslaw
  9. Egg Salad
  10. Potato Salad
  11. Tuna Salad
  12. Serbian Salad
• Appetizer Salad

  • serves as an appetizer before the main course of a meal.
• Main Course Salad

  • gains an important purpose on the menu.
• Salad Bars

  • these have become a fixture in American casual dining and fast food restaurants often called buffets also,
• Garnishes

  • these add a bright touch of color and texture for added appeal.
• Classifications of Salad according to place in the menu:

  1. Appetizer Salad
  2. Main Course Salad
  3. Salad Bars
  4. Garnishes
• Leafy green vegetables are nutrient-rich because leaves contains the:

  1. light-catching
  2. energy-converting machinery of plants
• Phytonutrients

  • can act as antioxidants which help to prevent chronic diseases like cancer and heart diseases.