Salads and Dressings

3:1

Mixture of two liquids that don’t naturally mix

At or below 41°F

<p>To avoid wilting greens and other ingredients</p> Signup and view all the answers

<p>Incorporates a protein</p> Signup and view all the answers

<p>Coats the salad and adds flavor</p> Signup and view all the answers

<p>Served as the last course of a meal</p> Signup and view all the answers

<p>Achieve a balance in fat, acid, and seasonings</p> Signup and view all the answers

<p>Main course salad = More substantial and usually incorporates a protein Accompaniment salad = Served with the main course as a light side to keep the dish fresh and provide color and nutrients Dessert salad = Served as the last course and often made of fruit, gelatin, nuts, and creams Simple salad = Salad of greens and various raw vegetables, can be served with any type of dressing</p> Signup and view all the answers

<p>Foundation = The base, usually a leafy green Body = Main element such as meat, veggies, or fruit Dressing = Coats the salad, can be sweet, acidic, salty, or creamy Garnish = Makes it pretty, adds texture, usually herbs, cheese, or nuts</p> Signup and view all the answers

<p>Simple Salad = Leafy, green vegetable Composed Salad = Particular arrangement of salad ingredients Bound/Marinated Salad = Cooked primary ingredients mixed with mayonnaise or vinaigrette Fruit Salad = Fresh, canned, or cooked fruit</p> Signup and view all the answers