Classifications of Salads

According to Use
1.As an appetizer
• It contains light ingredients and stimulates the appetite,
which is its purpose as the first course of the meal.
2.As a side dish
• It is considered as side dish and comes with the entrée.
3.As main dish
• Main dish salads usually
heavy as they are meant to
satisfy the appetite.
4.As dessert
• The purpose of this salad is
to balance the tastes of the
proceding cources.
According to Ingredients
1.Garden Salad
• Also known as green salads
and tossed salads.
• Garden salad is mostly for
the vegan taste buds, but
there are exeptions.
• The name comes from the
fact that the salad appears
to be completely green,as
majority of ingredients are
leafy veggies.
2.Vegetable Salad
• This involves carrots,onions,tomatoes and radishes.
• Moreover, lot of external ingredients such as mashed
potatoes,pasta,olives,eggs,cheese,meat or even shrimps can
be added to the salad.
3.Bound salad
• As the name suggests this
type of salad is bound to
stay together.
• This salad is made of simple
bases, but the dressing used
is thick and binding.
4.Dinner salad
• A dinner salad is also
known as entrée salads.
• It is mostly non-vegetarian
and contain chicken pieces
and seafood such as
shrimps and pawns.
5.Fruit salad
• This is a common delicacy
which involves fruits
instead of vegetables.
• Fruit salad is very sweet in
taste and can be made from
fresh or canned fruit.
• The fruit contained in fruit
salad is larger pieces than in
fruit cocktails.
6.Dessert salad
• This is again a sweet salad
that is served as a dessert.
• Dessert salad is considered
salad not by the constituent
they contain, but by the way
of presentation.
7.Chicken Salad
• This is a kind of salad
composed primarily of
chopped chicken meat and
a fat binder such as a
mayonnaise or salad
dressing.
8.Coleslaw
• This is a consisting
primarily and minimally of
shredded, raw, white
cabbage.
9.Egg Salad
• This is a part of Anglo-
American tradition of salad
involving a high protein or
high carbohydrate food
mixed with seasonings in
the form of spices, herbs,
and other foods, and bound
with an oil based dressing.
10.Potato Salad
• It is a dish made from boiled
potatoes that comes in
many versions in different
regions of the world.
11.Tuna Salad
• This is a blend of typically
three main
ingredients:tuna, eggs, and
some form of mayonnaise or
mayonnaise-substitute,
such as mustard.
12.Serbian salad
• This is a vegetable salad,
usually served during
summer with roast meat
and other dishes.
According to place in the
menu
1.Appetizer salad
• This salad serves as an
appetizer before the main
course of an meal.
• Salads are light and
refreshing and therefore a
good lead-in for the more
substantial foods that
follow.
2.Main course salad
• This salad gains an
important purpose on the
menu, of main course salad.
• Green salads paired with
portions of cooked
chicken,seafood, or meats
are a great way to create
lightes entrees.
3.Salad bars
• These have become a fixture
in American casual dining
and fastfood restaurants
often called buffets also.
• They are popular with
diners because they offer
variety,choice and custom-
salad creations.
4.Garnishes
• These add a bright touch of
color and texture for added
appeal.
Nutirional Value of Salad and Salad Dressings.
• Leafy green vegetables are nutrient-rich.
• Leafy vegetables are a good choice for a healthful diet.