Salad..The introduction to salad making!

Presentation about salad

1. SALAD. By Alex Vhiel Valeroso & Rhianna Ashley Almario

2. WHAT IS
SALAD?
Salad is a dish usually served
cold, it’s a mix of various
Vegetables, Fruits and
sometimes even Crushed or
whole nuts, It can be seasoned
with oil or a sauce dressing.

3. WHAT TOOLS DO
WE USE?! Well it’s complicated when we
dont know which type of salad
were handling.
There are a few different kinds of
salads, these include the usual
Green salads, Vegetable, Grain
Legumes, and Pasta Salads, Fruit
salads too.

4. FINALLY WE TALK
ABOUT TOOLS! Here are the main tools when
making a salad. Knives and of
course a cutting board to cut on, we
also have salad spinners to easily
toss the ingredients, Peelers to peel
fruits and root vegetables, graters,
citrus zesters and of course a bowl
and serving spoon

5. SALAD L’ ENTREE
THE APPETIZER SALADIngredients !
4 cups mixed greens
(spring mix, arugula, or baby spinach)
1/2 cup cherry or grape tomatoes, halved 1/4 cup thinly
sliced radishes
1/4 cup cucumber, sliced into thin rounds
2 tbsp red onion, thinly sliced
2 tbsp crumbled feta or goat cheese
2 tbsp toasted nuts or seeds (e.g., pine nuts, slivered
almonds)
TOPPINGS
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar or apple cider vinegar
1 tsp Dijon mustard
1/2 tsp honey or agave syrup Salt and freshly cracked black
pepper to taste
APPETIZER SALADSInstructions
1 Assemble the Salad In a medium serving bowl, combine
mixed greens, cherry tomatoes, radishes, cucumber, and red
onion.
2 Make the Dressing In a small bowl or jar, whisk together
olive oil, vinegar, Dijon mustard, honey, salt, and pepper
until well combined.
3 Add Toppings Sprinkle crumbled cheese (if using) and
toasted nuts or seeds over the salad.
4 Dress and Serve Drizzle the dressing over the salad just
before serving. Toss gently to coat the ingredients evenly.

6. SALADE D'ACCOMPAGNEMENT
ACCOMPANIMENT SALAD ingredients
4 cups mixed greens (romaine, spinach, or leaf lettuce)
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1/4 cup shredded carrots 2 tbsp red onion, thinly sliced
(optional)
2 tbsp croutons or crispy chickpeas
2 tbsp shredded Parmesan cheese or crumbled feta (optional)
TOPPINGS
3 tbsp olive oil
1 tbsp red wine vinegar or lemon juice
1/2 tsp Dijon mustard
1/2 tsp honey or maple syrup Salt and freshly ground black
pepper to tasteACCOMPANIMENT SALAD
instructions
1 Prepare the Salad Base In a medium salad bowl, combine mixed
greens, cherry tomatoes, cucumber, shredded carrots, and red
onion (if using).
2 Make the Dressing In a small jar or bowl, whisk together olive
oil, vinegar or lemon juice, Dijon mustard, honey, salt, and
pepper until smooth and emulsified.
3 Assemble the Salad Drizzle the dressing over the salad. Toss
gently to combine.
4 Add Toppings Sprinkle with croutons and Parmesan cheese or
feta, if desired.

7. LE SALAD VERDE.
THE GREEN SALAD
Green salads are most commonly seen as
a main dish. Main dish salads in general
are usually large enough to serve as a full
meal, these often include a type of meat or
fish accompanied by vegetables, and
example could be the “Chicken Ceasar
Salad”.
MAIN SALADS

8. LA SALAD À PART
SEPARATE COURSE SALAD ingredients 4 cups mixed baby greens (arugula,
frisée, and radicchio for a sophisticated mix)
1/2 cup thinly sliced pear or apple (choose a crisp
variety like Bosc or Honeycrisp)
1/4 cup crumbled blue cheese or goat cheese
(optional)
1/4 cup candied pecans or walnuts
2 tbsp dried cranberries or currants
TOPPINGS
3 tbsp extra-virgin olive oil
1 tbsp champagne vinegar or white balsamic
vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup Salt and freshly
cracked black pepper to tasteSEPARATE COURSE SALAD
instruction
1 Prepare the Salad Base Arrange the baby greens on
individual salad plates or in a serving bowl.
2 Layer the Ingredients Top the greens with sliced pear or
apple, crumbled cheese, candied nuts, and dried
cranberries.
3 Make the Dressing In a small bowl or jar, whisk together
olive oil, champagne vinegar, Dijon mustard, honey, salt,
and pepper until well combined.
4 Dress the Salad Lightly drizzle the dressing over the
salad just before serving. Avoid over-dressing to keep it
light and elegant.

9. LA SALAD DESSERT
DESSERT SALAD 2 cups mixed fresh fruit (e.g., strawberries,
blueberries, kiwi, pineapple, and grapes)
1 cup mini marshmallows (optional, for extra
sweetness)
1/4 cup shredded sweetened coconut
1/4 cup chopped pecans or walnuts (optional)
TOPPINGS
1/2 cup Greek yogurt or whipped cream
2 tbsp honey or maple syrup
1/2 tsp vanilla extract 1 tbsp orange juice or lemon
juice DESSERT SALADS INSTRUUCTION
1 Prepare the Fruit Wash and cut the fruit into bite-sized
pieces. Combine in a large bowl.
2 Mix the Dressing In a small bowl, whisk together the
Greek yogurt (or whipped cream), honey, vanilla extract,
and orange or lemon juice.
3 Assemble the Salad Gently fold the dressing into the fruit
mixture. Add mini marshmallows, coconut, and nuts if
using.
4 Chill and Serve Cover and chill the salad for 30 minutes
to allow flavors to meld. Serve in small dessert bowls or
glasses.