CLASSIFICATION OF SALADS ACCORDING TO THEIR
FUNCTIONS IN THE MEAL
1. 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.
Served before the main
course/dish of the meal.
2. Accompaniment Salad 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.
3. Side Dish Salad This salad 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.
Accompaniment or Side Dish
Salad – served with the main
course.
4. Main Course Salad This 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.
5. Separate Course This salad must be very light
Salad 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.
6. Dessert Salad
Usually sweet and may contain
items such as fruits, sweetened
gelatin, nuts and cream.
Word Salad originate from the French word SALADE and Latin word SALATA which means
salty.
Salad it is a healthy dish which includes mixture/combination of fruits and vegetables or
small items of foods that being mixed or served with sauces or salad dressing.
