An Album

on the
Different
Kinds of
Salads
(with pictures and recipe)
 Harry B. Brequillo
9-Asecension

CLASSIFICATIONS
OF SALADS
ACCORDING TO
THEIR
FUNCTIONS IN
THE MEAL
1. APPETIZER SALAD

Antipasto Appetizer Salad

Ingredients:
 1 jar (16 ounces) roasted sweet red pepper strips, drained
 1/2 pound part-skim mozzarella cheese, cubed
 1 cup grape tomatoes
 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
 1 jar (7 ounces) pimiento-stuffed olives, drained
 1 can (6 ounces) pitted ripe olives, drained
 1 teaspoon dried basil
 1 teaspoon dried parsley flakes
 Pepper to taste
 Toasted baguette slices or romaine lettuce, torn

Directions
1. In a large bowl, combine the first 9 ingredients; toss to coat. Cover and
refrigerate for at least 4 hours before serving.

2. Serve with baguette slices or over lettuce.

Note: This recipe was tested with Vlasic roasted red pepper strips.
 Nutrition Facts
1/2 cup: 132 calories, 11g fat (3g saturated fat), 15mg cholesterol, 651mg
sodium, 6g carbohydrate (2g sugars, 1g fiber), 4g protein.

2. ACCOMPANIMENT SALAD

Ginger Pork Salad

Description:
Ginger Pork Salad is the delicious outcome
when lettuce, pork and ginger collide.

Ingredients: (4 SERVINGS)

 4 boneless pork cutlets (about  1/3 cup honey roasted

1/2-inch thick) almonds (OR toasted almonds,
 1/4 cup orange passion fruit sliced)
juice  1 tablespoon cilantro
 1/4 cup teriyaki sauce leaves (stemmed and finely chopped
 1 tablespoon fresh ginger fresh, optional)
root (peeled and grated)  1/3 cup orange passion fruit
 1 tablespoon sesame oil juice
 16 ounces iceberg lettuce salad  2 tablespoons rice vinegar
mix  1 tablespoon canola oil
 10 ounces hearts of romaine  1 tablespoon sesame oil
lettuce  1 tablespoon brown
 15 ounces mandarin orange sugar (packed)
segments (canned)  1 teaspoon fresh ginger
 1/3 cup dried sweet cherries root (minced or finely grated)

Directions:
1. Place pork in a resealable plastic bag; set aside. In small bowl, stir together
marinade ingredients (1/4 cup orange-passion juice, teriyaki sauce, 1 Tbs
fresh ginger root, 1 Tbs sesame oil); pour over pork. Seal bag; refrigerate for at
least 1 hour and up to 4 hours.

2. When ready to cook; place pork cutlets on preheated medium-hot grill. Cook on
grill for about 4-5 minutes per side, until internal temperature on a
thermometer reads 145 degrees F. Place grilled pork on cutting board and let
rest 3 minutes before cutting into strips and set aside.
3. Meanwhile, place iceberg lettuce mix and romaine lettuce, mandarin oranges,
dried cherries, almonds and cilantro in large bowl; toss to combine and set
aside. Stir together dressing ingredients (1/3 cup orange-passion juice, 2 Tbs
rice vinegar, 1 Tbs canola oil, 1 Tbs sesame oil, 1 Tbs brown sugar, 1 tsp fresh
ginger root); when ready to serve, pour over lettuce mixture. Toss to coat.
Divide mixture onto 4 dinner plates. Arrange grilled pork strips over top.

4. Garnish with more almonds, if desired.

3. SIDE DISH SALAD

EASY SIDE SALAD WITH LEMON DRESSING

Ingredients:
 2 fennel bulbs finely sliced
 150g 5oz radishes finely sliced
 200 g/7oz salad leaves of your choice
 1 English cucumber/ 8 baby cucumbers 
sliced
 1-2 avocados sliced
 ½ cup feta cheese crumbled

for the dressing

 ¼ cup olive oil
 ¼ cup fresh lemon juice
 1-2 tsp salt
 pepper to taste

Instructions:

1. Whisk together all the dressing ingredients in a large bowl then add
the sliced fennel and radish. 

2. Mix well and allow to marinate for at least 5 minutes but up to 30

minutes. 

3. Add all the remaining ingredients into the bowl then toss well and
serve. 

Nutrition:
Calories: 137kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g|Saturated
Fat: 2g | Cholesterol: 11mg | Sodium: 563mg | Potassium: 520mg | Fiber: 4g|
Sugar:2g|Vitamin A:375IU|Vitamin C:18mg|Calcium:105mg|Iron:0.9mg
 4. MAIN COURSE SALAD

Main Dish Macaroni Salad

Original recipe yields 7 servings

Ingredients:

 1 cup mayonnaise
 ¼ cup grated Parmesan cheese
 ¼ cup chopped parsley
 2 tablespoons milk
 1 clove garlic, minced
 2 cups corkscrew pasta
 1 ½ cups diced ham
 2 cups halved cherry tomatoes

Directions:

 Step 1
Cook pasta in a large pot of boiling water until al dente. Drain, rinse, and
drain once more. Set aside.

 Step 2
In a large bowl, combine mayonnaise, grated cheese, parsley, milk, and
garlic. Mix well. Stir in pasta, ham, and tomatoes. Chill several hours.

Nutrition Facts:Per Serving:

 
342 calories; protein 7.8g; carbohydrates 14.2g; fat 28.7g; cholesterol 29.1mg;
sodium 555.7mg. 
 5. SEPARATE COURSE SALAD
French Nicoise salad with tuna

Ingredients:
 Salad:
 54 dkg of young potatoes in their skins
 635 dkg fresh green beans
 4 cups green salad (torn)
 1 larger can of tuna
 4 hard-boiled eggs (quarters)
 2/3 cup salted black olives
 10 to 12 cherry tomatoes, cut in half

 Dressing:
 1/2 cup extra virgin olive oil
 1/4 cup red wine vinegar
 1 tablespoon Dijon mustard
 2 fresh cloves of garlic
 3-4 anchovy fillets
 salt to taste
 Freshly ground pepper to taste

Cooking guidelines:

1. Let the potatoes boil first. Then carefully remove them from the water, cool them
and then cut them in half. However, leave the water in the pot; in a few moments, use
it to blanchise green beans.

2. Heat the pan over medium heat with a little olive oil, then place the sliced potatoes
in a pan, cut down and fry until the potatoes are light brown, then remove from the
pan and place in a bowl. Salt and set aside.

3. Bring the potato water to a boil again and add the green beans. Blanch for two
minutes. Drain the beans into a bowl of ice water to shock and prevent further
cooking (they will remain beautifully green and will not lose vitamins). Drain and dry
them with paper towels and set aside.
4. To prepare the dressing, mix oil, vinegar, mustard, garlic, anchovies and chopped
chives in a blender or food processor. Work until smooth. Season with salt and freshly
ground black pepper. (Anchovies are salty, so you may not need too much salt.)

5. Put the vegetables in a bowl. Add two tablespoons of dressing and mix well. Serve
the vegetables on four serving plates or one large plate. Distribute half of the potatoes
evenly with the brown side facing up.

6. Mix the green beans, olives and tomatoes with enough remaining dressing to cover
them lightly and put them on a salad.

CLASSIFICATIONS
OF SALADS
ACCORDING TO
INGREDIENTS
USED
1. GREEN SALADS

Simple Green Salad

Prep Time: 15 mins
Cook Time: 14 mins
Serves 4

Ingredients:

 2 small heads of soft lettuce, butter

lettuce or similar
 Lemon Vinaigrette, half recipe
 1 Persian cucumber, thinly sliced
 ¼ cup shaved Parmesan cheese
 2 tablespoons pepitas
 1 avocado, thinly sliced
 ¼ cup microgreens
 Flaky sea salt, optional
Roasted Tamari Almonds
 ½ cup raw almonds
 ½ tablespoon tamari

Instructions:

1. Roast the almonds: Preheat the oven to 350°F and line a baking sheet
with parchment paper. Place the almonds on the sheet and toss with
tamari. Bake for 10 to 14 minutes or until browned. Remove from the
oven and let cool for 5 minutes.
 2. Assemble the salad. In a large bowl toss the lettuce with a few spoonful
of the dressing. Add the cucumber, parmesan, pepitas, avocado, and
tamari almonds. Drizzle with more dressing and top with microgreens.
Season to taste with flaky sea salt, if desired.

2. VEGETABLE, GREEN LEGUMES, AND PASTA SALADS

Pasta and Veggie Salad

Ingredients:

 1 lb. dried pasta such as farfalle, rotini, twists or shells

 1/4 cup olive oil plus 1 Tbs. with minced garlic
 1 carrot, halved lengthwise and sliced thin crosswise
 2 ears corn cut from cob, or about 1 cup frozen corn
 1/2 green, red or yellow bell pepper, diced
 1/3 to 1/2 cup minced onion
 1 tomato, chopped
 11/3 to 2 cups chickpeas, drained and rinsed
 2 Tbs. fresh snipped chives
 1 tsp. salt
 1 to 1 1/2 Tbs. balsamic vinegar
 1 to 1 1/2 Tbs. water
 1 large clove garlic, minced
 2 tsp. dried basil leaves, crumbled or 2 to 3 Tbs. chopped fresh basil

Preparation:

1. Cook pasta al dente according to package directions. Drain and toss with 1
tablespoon oil mixed with garlic.
 2. In bowl, combine carrot, corn, pepper, onion, tomato, chickpeas and chives.

3. Sprinkle with salt and pepper and toss well. Add pasta and toss to combine.

4. To make vinaigrette, mix remaining oil, vinegar, water, garlic and basil in
bowl. Season with salt and pepper, and blend well. Drizzle vinaigrette over
salad and toss well. Let stand for 30 minutes before serving.

3. BOUND SALADS
Chicken Fruit Salad

Ingredients:

 1/3 cup plain fat-free yogurt

 2tablespoons mayonnaise or salad dressing
 1cup cubed cooked chicken
 2/3 cup seedless green grapes
 1large fresh peach, chopped (3/4 cup)
 1medium celery stalk, diced (1/2 cup)
 1teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint leaves

Steps:

1. Mix yogurt and mayonnaise in medium bowl until smooth. Stir in remaining
ingredients.

2. Cover and refrigerate at least 30 minutes until chilled.

Tips from the Betty Crocker Kitchens

tip 1
Slash fat by using chicken breast meat only and fat-free mayonnaise or fat-free
salad dressing.

tip 2
Use 1 cup cooked shrimp or cubed ham for the chicken for another great salad.

4. FRUIT SALAD

Perfect Summer Fruit Salad

Original recipe yields 10 servings

Ingredients:

⅔ cup fresh orange juice 2 cups strawberries, hulled and

⅓ cup fresh lemon juice sliced
⅓ cup packed brown sugar 3 kiwi fruit, peeled and sliced
½ teaspoon grated orange zest 3 bananas, sliced
½ teaspoon grated lemon zest 2 oranges, peeled and sectioned
1 teaspoon vanilla extract 1 cup seedless grapes
2 cups cubed fresh pineapple 2 cups blueberries

Directions:

 Step 1
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon
zest to a boil in a saucepan over medium-high heat. Reduce heat to
medium-low, and simmer until slightly thickened, about 5 minutes.
Remove from heat, and stir in vanilla extract. Set aside to cool.
  Step 2
Layer the fruit in a large, clear glass bowl in this order: pineapple,
strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour
the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours
before serving.

Nutrition Facts
Per Serving:
 
155 calories; protein 1.8g; carbohydrates 39g; fat 0.6g; sodium 4.7mg.

5. COMPOSED SALAD
Composed Chopped Salad

PREP TIME: 15 MINS

SERVINGS: 4
CUISINE: AMERICAN

Ingredients:  

 ▢4 cups lettuce
 ▢1 cup cooked ham
 ▢1 cup cooked turkey
 ▢8 pieces cooked bacon
 ▢2 green onions
 ▢4 hard-boiled eggs
 ▢2 avocado
 ▢1 cucumber
 ▢1 cup grape tomatoes
 ▢1/2 cup cheese blue or feta

Instructions: 
 Chop all ingredients.
 Compose ingredients beginning at one end of your platter by placing a single
ingredient in a line, followed by another ingredient, repeat until salad has been
composed as you wish.

 Top with cheese in the center of the salad or provide on the side of the salad if
gluten or dairy allergies are of concern.

 Serve with dressing option on the side. Favorite dressings for our chopped
salads are a simple oil and vinegar, vinaigrette, honey mustard, and ranch or
blue-cheese.

6. GELATIN SALAD

Seven Layer Gelatin Salad

Prep: 1 hr 10 mins

Additional: 5 hrs 15 mins

Total: 6 hrs 25 mins
Servings: 18

Ingredients:

7 (3 ounce) packages assorted fruit flavored Jell-O® mix

4 ½ cups boiling water, divided
4 ½ cups cold water, divided
1 (12 fluid ounce) can evaporated milk, divided
1 (8 ounce) container frozen whipped topping, thawed

Directions:

 Step 1
Coat a 9x13 inch dish with cooking spray.
 Step 2
 Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup
cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
 Step 3
Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2
cup cold water and 1/2 cup evaporated milk. Spoon over first layer and
refrigerate until almost set, 45 minutes.
 Step 4
Repeat steps 2 and 3 until all gelatin is used. Just before serving, top
with whipped topping.

Nutrition Facts Per Serving:

 189 calories; protein 4g; carbohydrates 34.8g; fat 3.7g; cholesterol 6.1mg;
sodium 106.2mg.