SALAD

1. TYPES OF SALAD
INGREDIENTS
AND GUIDLINES
GREEN SALAD &
VEGETABLE GRAIN LEGUMES
AND PASTA SALAD

2. SALAD
A cold dish various mixtures of raw or cooked vegetables
usually seasoned with oil, or other dressing and sometimes
accomplained by meat, fish, or other ingredients

3. GREEN SALAD
• A dish consisting of pieces of food in a mixture,
sometimes with atleast one raw ingredients.

4. INGREDIENTS FOR MAKING GREEN
SALAD
• Romaine lettuce
• Iceberg lettuce
• Boston lettuce
• Limestone lettuce
• Chinese cabbage
• Spinach
• Sprout

5. GREEN SALAD GUIDLINES
• The green should be completely dry.
• The greens should be bite-sized.
• Put the greens in big bowl.
• Add any other vegetables you like.
• Always dress your salad.
• Must dressing need a touch of sweetness.
• Taste the dressing first.
• Use far less dressing than you think you need.
• Salt and pepper.
• Add any other mix-ins such as nut, or other dressy things.

6. VEGETABLE GRAIN LEGUMES
AND PASTA SALAD
•Are salad whose main ingredients are vegetables other
than lettuce or other than leafy greens.

7. INGREDIENTS FOR MAKING VEGETABLE
GRAIN LEGUMES AND PASTA SALAD
• Avocado •Mushroom
• Been sprout •Onions
• Broccoli •Peppers
• Cabbage •Radish
• Carrots •Tomatoes
• Cauliflower
• celery
• Cucumber

8. VEGETABLE GRAIN LEGUMES AND PASTA
SALAD GUIDLINES
• Neat, accurate cutting of ingridients.
• Cut the vegetables as close as posible to serving time
• Cooked vegetables to a firm, crisp texture and good color.
• Pasta and legumes should be cooked until completely
tender.
• Vegetables are sometimes marinated or soaked in a
seasoned liquid before being made into salad.
• Grains and pastas may also be marinated for a short time,
legumes should not be allowed to stand longer in a
marinade.