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The Basic Parts of A Salad Are The Base, The Body, The Garnish, and The Dressing

Salads can include a variety of ingredients like vegetables, fruits, grains, meat, poultry or seafood mixed together with dressing. The basic components of a salad are the base or lettuce, the body which can be vegetables, fruits or proteins, garnishes to add texture and flavor, and dressing. Salads are typically served cold but can also include hot ingredients.

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Michaella Garcia Rayray
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748 views12 pages

The Basic Parts of A Salad Are The Base, The Body, The Garnish, and The Dressing

Salads can include a variety of ingredients like vegetables, fruits, grains, meat, poultry or seafood mixed together with dressing. The basic components of a salad are the base or lettuce, the body which can be vegetables, fruits or proteins, garnishes to add texture and flavor, and dressing. Salads are typically served cold but can also include hot ingredients.

Uploaded by

Michaella Garcia Rayray
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SALAD is any of a wide variety of dishes

including: green salads; vegetable salads; salads


of pasta, legumes, or grains; mixed salads
incorporating meat, poultry, or seafood; and
fruit salads. They include a mixture of cold or
hot foods, often including vegetables and/or
fruits.

 The basic parts of a salad are the base,


 the body, the garnish, and the dressing.
Ingredients
 1/2 cantaloupe chopped
 2 mangoes chopped
 1 bunch green grapes washed and removed from the vine
 2 cups fresh strawberries halved
 1 cup fresh blueberries
 2 kiwis sliced
 1 tablespoon liquid honey
 juice of 1 lime

INSTRUCTIONS
1. Combine the chopped cantaloupe, chopped mangoes, green
grapes, halved strawberries, blueberries and sliced kiwis in a
large bowl.
2. Drizzle the liquid honey and lime juice over the fruit and toss
well to coat.
3. Serve and enjoy immediately!
INGREDIENTS
 1 head lettuce , shredded
 1/2 cup diced red onion
 2-3 stalks celery , sliced (about 1 cup)
 12 ounces frozen peas , thawed
 1 cup mayonnaise
 1 tablespoon sugar
 1 cup shredded cheddar cheese
 1/2 pound bacon , fried and crumbled

Instructions
1. Spread the lettuce evenly in the bottom of a glass bowl. Top
with red onion, celery, and peas.

2. Spread mayonnaise on top of celery and sprinkle with sugar.


Top with cheddar cheese and bacon. Cover and refrigerate at
least 2 hours or overnight.
Ingredients

 1 head green cabbage, finely shredded

 2 large carrots, finely shredded

 3/4 cup best-quality mayonnaise

 2 tablespoons sour cream

 2 tablespoons grated Spanish onion

 2 tablespoons sugar, or to taste

 2 tablespoons white vinegar

 1 tablespoon dry mustard

 2 teaspoons celery salt

 Salt and freshly ground pepper

INSTRUCTIONS
Combine the shredded cabbage and carrots in a large bowl. Whisk together the
mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper
in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste
for seasoning; add more salt, pepper, or sugar if desired.
INGREDIENTS

2 pounds small yellow, red, or white potatoes


1 tablespoon apple cider, wine, or rice wine vinegar
1/2 cup sour cream
1/4 cup mayonnaise, try our homemade mayonnaise recipe
1 tablespoon yellow mustard, substitute Dijon or whole grain
mustard
1/2 medium red onion, finely chopped (about 1/2 cup)
3 celery stalks, finely chopped (about 1/2 cup)
1 medium dill pickle, finely chopped (about 1/3 cup)
2 hard-boiled eggs, peeled and chopped, optional
1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or
cilantro)
Salt and freshly ground black pepper
ingredients
300 g elbow or salad macaroni, cooked al dente
2 cups cooked, flaked chicken meat
1 cup diced Cheddar cheese
1 medium carrot, diced
1/2 cup raisins
1/2 cup chopped celery
For dressing, combine:
1 pack NESTLÉ® ALL PURPOSE CREAM 250ml
1 cup mayonnaise
2 tbsp sugar
Salt to taste
Instruction

Toss together all ingrediesnts wth prepared dressing. Chill for at least an hour before

serving.
INGREDIENTS

1/3 c. red wine vinegar

1 tbsp. Dijon mustard

2/3 c. olive oil

kosher salt

Freshly ground black pepper

1 head romaine lettuce, coarsely chopped

4 hard-boiled eggs, peeled and quartered

12 oz. cooked chicken, diced

8 slices bacon, cooked and crumbled

1 avocado, thinly sliced

4 oz. crumbled blue cheese

5 oz. cherry tomatoes, halved

2 tbsp. Chopped chives


INGREDIENTS

 3/4 lb (2-3 cups) of cooked chicken meat*, coarsely chopped


 2 stalks celery, chopped
 1/2 red bell pepper, seeded and chopped
 4-6 green olives, pitted and minced
 1/4 cup of chopped red onion
 1/2 to a whole apple, cored and chopped
 1/3 head of iceberg head lettuce, sliced and chopped
Dressing:
 5 Tbsp mayonnaise
 1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount
of honey)
 2 teaspoons fresh squeezed lemon juice
 Salt and pepper to taste
er all ingredients with prepared sing. Chill for
Ingredients
 2 medium green mangoes peeled and sliced into
cubes
 3 medium tomato cubed
 1 medium white or red onion cubed
 Juice from 1 lime or 2 pieces calamansi optional
 4 to 5 tablespoons shrimp paste bagoong alamang

Instructions
1. Combine mango, onion, and tomato in a bowl.
2. Pour calamansi or lime juice and then add shrimp
paste.
3. Toss until all the ingredients are well blended.
4. Top with more shrimp paste if desired.
5. Serve with with your favorite fried or grilled food.
6. Share and enjoy!!
Ingredients

1. 1 large egg yolk*


2. 1 1/2 teaspoons fresh lemon juice.
3. 1 teaspoon white wine vinegar.
4. 1/4 teaspoon Dijon mustard.
5. 1/2 teaspoon salt plus more to taste.
6. 3/4 cup canola oil, divided.

PREPARATION

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in
medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to
yolk mixture, a few drops at a time, about 4 minutes. Gradually add
remaining 1/2 cup oil in very slow thin stream, whisking constantly,
until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in
color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep
chilled.
NARRATIVE REPORT

Me and Mica learned a lot in making salad. We knew that in

preparing salad you need to know the right steps in how to make

it.And we knew that in doing Entrprenuership you must be wise

and don’t let people cheat you,How to be manage in giving price on

the food you will sell.But the most thing we learned a lot in this

topic is the teamwork.You need to have teamwork because you

cant do it all by your self, so we are thankful to our dear teacher

because she Tought us these topic for us to have a teamwork. That’s

all thankyou❣

SCRAPBOOK IN THE
MICHAELLA G. RAYRAY

SIMOUNE ROSELANN M. CAPISTRANO

9 LAO-TZU

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