CLASSIFICATIONS OF SALAD

ACCORDING TO THEIR FUNCTIONS IN THE MEAL

CLASSIFICATIONS OF SALAD
ACCORDING TO THEIR FUNCTIONS IN THE MEAL

CLASSIFICATIONS OF SALAD
ACCORDING TO THE INGREDIENTS USED

CLASSIFICATIONS OF SALAD
ACCORDING TO THE INGREDIENTS USED
 Classification: APPETIZER SALAD
Recipe: ANTIPASTO APPETIZER SALAD

Ingredients: Procedure:

 In a large bowl, combine the first 9

 1 jar (16 ounces) roasted sweet red pepper ingredients; toss to coat.
strips, drained
 1/2 pound part-skim mozzarella cheese, cubed  Cover and refrigerate for at least 4 hours
 1 cup grape tomatoes before serving.
 1 jar (7-1/2 ounces) marinated quartered
artichoke hearts, undrained  Serve with baguette slices or over
 1 jar (7 ounces) pimiento-stuffed olives, lettuce.
drained
 1 can (6 ounces) pitted ripe olives, drained
 1 teaspoon dried basil
 1 teaspoon dried parsley flakes Tools/Utensils:
 Pepper to taste
 Toasted baguette slices or romaine lettuce,
 knife refrigerator
torn  cutting board grater
 bowl salad spinner

Classification: ACCOMPANIMENT SALAD

Recipe: CRUMBED FISH SALAD

Procedure:

Ingredients  Add rocket, spinach, tomatoes and apple

in the serve bowl.
 2 pcs Fried crumbed fish

 leaves Rocket
 Line a fried crumbed fish on top the
mixed vegetables
 Tomato, cut in half 3
 Dressing aioli and balsamic dressing,
 1/2 Apple
Done!
 Spinach leaves 1 handful

 Aioli, for dressing Tools/Utensils:

 Balsamic glaze, for dressing  knife

 cutting board
 mixing bowl
 Classification: MAIN COURSE SALAD
Recipe: KING CRAB W/ GRAPES SALAD

Ingredients Procedure:

3 large red grapefruits  Peel the skin and bitter white pith from
the grapefruits. Squeeze the juice into
1/2 small red onion, sliced the bowl
1 tablespoon soy sauce  In a bowl, mix the onion, soy sauce and
lemon juice with oil.
1 tablespoon fresh lemon juice  Add the crab and cook Add grapefruit
juice and cook until the crab is lightly
6 tablespoons extra-virgin olive oil caramelized.
Salt  Arrange the grape fruit and layer the
avocado on top, then the crab. Spoon the
1 1/2 pounds cooked shelled king crab meat dressing over the crab, garnish with the
almonds and cilantro and serve.
2 Hass avocados—peeled

16 unsalted roasted almonds, cracked Tools/Utensils:

2 tablespoons cilantro leaves  knife peeler / zester

 cutting board mixing bowl

Classification: SIDE-DISH SALAD

Recipe: ROASTED CARROT SALAD
Ingredients: Directions
 8 carrots  Cut 8 carrots into 1-inch sticks. Toss with 1
 1 chopped red onion chopped red onion, walnut oil, and all spice.
 Roast at 425 degrees F, 10 minutes.
 1 tablespoon walnut oil Meanwhile, soak raisins in water.
 Add the raisins and 1/4 cup chopped walnuts
 1/8 teaspoon all spice to the carrots; stir and continue roasting, 10
 salt more minutes.
 Toss with the juice of 1 lemon, some
 1/4 cup raisins chopped cilantro and dill, and salt to taste.

 1/4 cup water

 1/4 cup chopped walnuts Tools/ Utensils:

 1 lemon,  Knife mixing bowl
 5 chopped cilantro and dill  cutting board peeler
 Classification: DESSERT SALAD
Recipe: HAWAIIAN CHEESECAKE FLUFF SALAD
Procedure:
Ingredients
 1 package 8 ounces cream cheese, softened
 1 14 ounce can sweetened condensed milk
 1/4 cup lemon juice
 1 20 ounce can pineapple tidbits, drained
 1 20/22 ounce can crushed pineapple, drained
 1/2 cup shredded coconut
 1-1/2 cups multi-colored miniature
marshmallows divided
 1 1/2 cups whipping cream
 1 tsp vanilla
Tools/Utensils:
 1 tbsp white sugar
 1/2 cup chopped nuts
 1/3 cup maraschino cherries chopped
Classification: SEPARATE COURSE SALAD
Recipe: SOUTHWEST PASTA SALAD
Ingredients
 1 (8-ounce) box small whole-wheat pasta
 1 (15-ounce) can corn
 1 (15-ounce) can black beans
 1 cup salsa (any variety)
 1 cup shredded, low fat cheddar cheese
 1 cup diced green pepper (bell pepper)
Tools/Utensils:
 In a large bowl, beat the cream cheese,
condensed milk and lemon juice until
smooth.
 Add the pineapple, coconut and 1 cup
marshmallows;.
 Beat together the whipping cream, vanilla
and white sugar until it forms soft peaks.
Fold into the pineapple mixture and place
into the serving bowl of your choice.
 knife whisk
 cutting board mixing bowl
 salad server strainer
 Prepare pasta according to package
directions. Drain, rinse and put into large
bowl.
 Drain and reserve the liquids from the
canned corn and black beans.
 Combine all ingredients with the cooked
pasta in a large bowl and mix well. Add
small amounts of the reserved canned
liquids if desired.
 Serve immediately or cover and
refrigerate. Serve cool or at room
temperature. Serves 8 as main course,
or up to 16 as side dish.
 knife refrigerator
 cutting board mixing bowl