Separate Course Salad

Salad
A salad is a dish consisting of small pieces of food, which may be mixed with a sauce or salad
dressing.[1][2] They are typically served cold. Salads can incorporate a variety of foods including
vegetables, fruits, cheese, cooked meat, eggs, grains and nuts.
Garden salads use a base of leafy greens like lettuce, arugula, kale or spinach; they are common
enough that the word salad alone often refers specifically to garden salads. Other types include
bean salad, tuna salad, fattoush, Greek salad, and Japanese sōmen salad (a noodle-based salad).
The sauce used to flavor a salad is commonly called a salad dressing; well-known types include
ranch, Thousand Island, and vinaigrette. Vinaigrette comes in many varieties; one version is a
mixture of olive oil, balsamic vinegar, herbs and seasonings.
Most salads are served cold, although some, such as south German potato salad, are served
warm. Some consider the warmth of a dish a factor that excludes it from the salad category
calling the warm mixture a casserole, a sandwich topping or more specifically, name it for the
ingredients which comprise it.
Salads may be served at any point during a meal, such as:
 Appetizer salads, light, smaller portion-salads to stimulate the appetite as the first course
of the meal.
 Side salads, to accompany the main course as a side dish.
 Main course salads, usually containing a portion of heartier fare, such as chicken breast,
salmon or slices of beef.
 Dessert salads, sweet versions containing fruit, gelatin, sweeteners and/or whipped
cream, or just fruit, which is called a fruit salad
History
The Romans and ancient Greeks ate mixed greens with dressing. [4][5] In his 1699 book, Acetaria:
A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons
to eat fresh salad greens.[6] Mary, Queen of Scots, ate boiled celery root over greens covered with
creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.
The United States popularized mixed greens salads in the late 19th century [citation needed]. Salads
including layered and dressed salads were popular in Europe since Greek imperial and
particularly Roman imperial expansions. Several other regions of the world adopted salads
throughout the second half of the 20th century. [citation needed] From Europe and the Americas to
China, Japan, and Australia, salads are sold in supermarkets, at restaurants and at fast food
chains. In the US market, restaurants will often have a "Salad Bar" laid out with salad-making
ingredients, which the customers will use to put together their salad. [citation needed] Salad restaurants
were earning more than $300 million in 2014.[7]
Types of salads
Green salad
A green salad
A green salad or garden salad is most often composed of leafy vegetables such as lettuce
varieties, spinach, or rocket (arugula). The salad leaves may be cut or torn into bite-sized
fragments and tossed together (called a tossed salad), or may be placed in a predetermined
arrangement (a composed salad). They are often adorned with garnishes such as nuts or croutons.
A wedge salad is made from a head of lettuce (such as iceberg) halved or quartered, with other
ingredients on top.[8]
Vegetable salad
Vegetables other than greens may be used in a salad. Common raw vegetables used in a salad
include cucumbers, peppers, tomatoes, onions, spring onions, red onions, carrots, celery, and
radishes. Other ingredients, such as mushrooms, avocado, olives, hard boiled egg, artichoke
hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon,
chicken), or seafood (e.g. tuna, shrimp), are sometimes added to salads.
Bound salad
American-style potato salad with egg and mayonnaise
A "bound" salad can be composed (arranged) or tossed (put in a bowl and mixed with a thick
dressing). They are assembled with thick sauces such as mayonnaise. One portion of a true
bound salad will hold its shape when placed on a plate with an ice-cream scoop. Examples of
bound salad include tuna salad, pasta salad, chicken salad, egg salad, and potato salad.
Bound salads are often used as sandwich fillings. They are popular at picnics and barbecues,
because they can be made ahead of time and refrigerated.
Main course salads
A traditional Slovak fish salad of cod in mayonnaise
Main course salads (also known as "dinner salads"[9] and commonly known as "entrée salads" in
North America) may contain grilled or fried chicken pieces, seafood such as grilled or fried
shrimp or a fish steak such as tuna, mahi-mahi, or salmon or sliced steak, such as sirloin or skirt.
Caesar salad, Chef salad, Cobb salad, Chinese chicken salad and Michigan salad are dinner
salads.
Fruit salads
Fruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from
canned fruit.[9]
Dessert salads
Dessert salads rarely include leafy greens and are often sweet. Common variants are made with
gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert
salads include snickers salad, glorified rice, and cookie salad popular in parts of the Midwestern
United States.[9]
Composed salad
A composed salad is a salad arranged on a plate rather than put into a bowl. [10][11] It can be used as a meal
in itself rather than as a part of a meal. [
Asian Tuna Salad
Ingredients
 10-12 ounces of canned white

albacore tuna packed in water,
drained
 8-10 small radishes, cut into

wedges
 1 large carrot, shredded
 1 clove garlic, smashed and

minced
 1 teaspoon minced ginger
 1/2 to 1 serrano chile, seeded and

minced (taste for heat and adjust,
can also sub some chili pepper
flakes)
 2 Tbsp vegetable oil
 1 teaspoon dark sesame oil
 3 Tbsp seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar)
 Salt and black pepper to taste
 2 Tbsp chopped cilantro
 1 whole green onion, chopped
 Optional: 8 ounces (dry) soba noodles* or fresh lettuce
*If mixing in with soba noodles, cook soba noodles according to package directions, and rinse
with cold water.
Method
1 Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, dark
sesame oil, and rice vinegar in a large bowl. Gently toss to combine. Add salt and pepper to taste.
Refrigerate until ready to serve.
2 When ready to serve, stir in the chopped cilantro and green onion.
Serve with lettuce, or mixed in with cold, cooked soba noodles.
PROJECT
IN
TLE
Separate Course Salad
Submitted to:
MR. GABBY CABALAR
Submitted by:
SCHILLERIE B. PACSA

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Salad

Salads may be served at any point during a meal, such as:

 Side salads, to accompany the main course as a side dish.

American-style potato salad with egg and mayonnaise

Main course salads

A traditional Slovak fish salad of cod in mayonnaise

 10-12 ounces of canned white

 8-10 small radishes, cut into

 1 large carrot, shredded

 1 clove garlic, smashed and

 1 teaspoon minced ginger

 1/2 to 1 serrano chile, seeded and

 2 Tbsp vegetable oil

 1 teaspoon dark sesame oil

 Salt and black pepper to taste

 2 Tbsp chopped cilantro

 1 whole green onion, chopped

 Optional: 8 ounces (dry) soba noodles* or fresh lettuce

Serve with lettuce, or mixed in with cold, cooked soba noodles.

MR. GABBY CABALAR

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