Classification of salads
according to their
functions in the meal
Prepared by:Ian Denver
And Sofia Alexandria
1. Appetizer salads
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 salad
Caprese Appetizer
Caesar Salad Bites
Salad
2. Accompaniment salad
Accompaniment salad must balance and
harmonize with the rest of the
meal,Served with main the course of the
meal either on dinner or salad plate. This
salad should contrast pleasantly with the
rest of the meal in color, flavor, and
texture. Use greens, fruits, or vegetables
whether raw or cooked.
Remember
It is something that is supplementary to or
complements on the other foods that are being
serve.
There is no particular ingredients for accompaniment
salads.
This salad should blend with the other food.
This salads adds color and flavor with the other dish.
Thissalad should not have the same ingredients
with the main dish.
Example of accompaniment salads
POTATO TOMATO BEET,
SALAD AVOCADO ORANGE
SALAD AND
WALNUT
SALAD
[Link] 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 and cheese are less
appropriate, unless the main course is
light.
Example of side dish salad
BROCCOLI FRESH CREAMY
SALAD VEGETABL CUCUMBE
E SALAD R SALAD
Example of Plating for Side
Dish Salads
Main Dish: Flank
Steak
Side
Salad:Easy
Side Dish
Salad with
Lemon Olive
Dressing
4. Main Course Salads
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.
Example of main course salad
STRAWBERRY STEAK FAJITA SALAD
CHICKEN SALAD
5. Separate Course Salads
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.
Example of separate course
salad
CORN AND SKINNY CRUNCHY
RADISH SALAD ASIAN SALAD
[Link] Salads
are usually sweet and may contain items
such as fruits, sweetened gelatin, nuts
and [Link] 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. The fruit and vegetable
ingredients are often canned, but fresh
ingredients can also be used.
Example of desert salad
Fruit salads
Example of Desert salad
Filipino fruit
salad
