The Economic Utilization of Raw and Cook Food for Salad Preparation

The Economic Utilization of Raw and Cook Food for Salad Preparation:

Harvest Cobb Salad – The perfect fall salad with the creamiest poppyseed salad dressing. So good, you’ll want to make this all year long.

Bacon and Avocado Macaroni Salad – Loaded with fresh avocado and applewood smoked bacon tossed in a lemon-thyme dressing.

Whole Food’s California Quinoa Salad – A healthy, nutritious copycat recipe that tastes 1000x better than the store-bought version.

Asian-Style Cobb Salad – This salad serves as the perfect light meal, full of protein and veggies with a simple sesame vinaigrette.

Greek Salad – This healthy Greek salad is absolutely amazing when tossed in a light and refreshing lemon vinaigrette.

Quinoa Fruit Salad – This protein-packed quinoa salad is balanced with a tart vinaigrette and refreshing mint.

Taco Salad – All the flavors of a taco in a healthy salad with a refreshing, tangy lime vinaigrette.

Chinese Chicken Salad – Restaurant quality that you can easily make right at home, except it’s healthier and a million times tastier.

Kale Salad with Meyer Lemon Vinaigrette – Perfect as a light lunch or even a meatless Monday dinner option.

Asian Quinoa Salad – A quick and easy healthy quinoa salad dressed in sweet and tangy Asian flavors, loaded with tons of veggies.

THE SALAD DRESSING

The Perfect Caesar Salad Dressing: A Caesar salad is a treat especially with romaine (fresh or grilled) and the perfect Caesar dressing. (Avoiding eggs? Try this easy eggless version.)

Balsamic Vinaigrette: The classic balsamic vinaigrette the one we like to shake up in a jar and leave in our refrigerators for fast and easy salads.

Quick Ranch Dressing: A classic dressing, so much better when homemade. Mayonnaise and buttermilk, chives and mint, if you’re inclined.

Creamy Blue Cheese Dressing: That luscious blue cheese taste, all homemade, but just as good for dipping celery and wings as dressing salad.

Italian Salad Dressing: More Italian-American than Old World, this dressing replaces that bottle of Kraft we grew up with.

Poppy Seed Salad Dressing: Craving that delicious springtime strawberry spinach salad? This is the dressing you want.

How to Make Classic Thousand Island Dressing: What make this classic dressing so unique is that it’s thickened with a hard-boiled egg.

Green Goddess Dressing: That creamy, dreamy, oh-so-green dressing that is just as good as a dip as on salad.

Two-Minute Creamy Salad Dressing: Even easier than ranch dressing, this incredibly simple dressing has mayonnaise and grainy mustard.

How to Make Ginger-Carrot Dressing: The dressing that’s often served over iceberg lettuce at sushi, teriyaki, and hibachi restaurants is also great as a marinade or tossed with cold noodles.

Two-Ingredient Miso & Citrus Salad Dressing: Just two ingredients somehow become savory, salty, and tangy. It doesn’t get any easier!

Four-Ingredient Brown Butter Dressing: This last dressing breaks from olive oil to substitute butter. And holy arugula, is it good!

Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.

Shallot–White Wine: Make Classic Vinaigrette (No. 1), replacing the red wine vinegar with white wine vinegar; add 1 minced shallot.

Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves. Make Classic Vinaigrette (No. 1) in a blender, adding the roasted garlic and 3 tablespoons grated Parmesan.

Bistro Bacon: Make Classic Vinaigrette (No. 1); add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.

Mediterranean: Make Classic Vinaigrette (No. 1); mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.

Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.

Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.

THE SALAD SOURCES

Sauces for salads are often called "dressings". The concept of salad dressing varies across cultures.

In Western culture, there are two basic types of salad dressing:

·         Vinaigrettes based on a mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, salt, pepper, sugar, and other ingredients.

·         Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour cream (crème fraîche, smetana), or buttermilk;

The Romans and ancient Greeks ate mixed greens with dressing, a type of mixed salad. Salads, including layered and dressed salads, have been popular in Europe since the Greek and Roman imperial expansions. 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. Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.

Oil used on salads can be found in the 17th century colony of New Netherland (later called New York, New Jersey and Delaware). A list of common items arriving on ships and their designated prices when appraising cargo included "a can of salad oil at 1.10 florins" and "an anker of wine vinegar at 16 florins". In a 1665 letter to the Director of New Netherland from the Island of Curaçao there is a request to send greens: "I request most amicably that your honors be pleased to send me seed of every sort, such as cabbage, carrots, lettuce, parsley, etc. for none can be acquired here and I know that your honor has plenty.

Types of Salad

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). If non-greens make up a large portion of the salad it may be called a vegetable salad instead of a green salad. Common raw vegetables (in the culinary sense) used in a salad include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans. Nuts, berries, seeds, and flowers are less common components. Hard-boiled eggs, bacon, shrimp, and cheeses may be used as garnishes, but large amounts of animal based foods would be more likely in a dinner salad.

A wedge salad is made from a head of lettuce (such as iceberg) halved or quartered, with other ingredients on top.

Bound salad

American-style potato salad with egg and mayonnaise

Bound salads 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, chicken salad, egg salad, and potato salad. Bound salads are often used as sandwich fillings. They are popular at picnics and barbecues.

Main course salads

A traditional Slovak fish salad of cod in mayonnaise

Main course salads (also known as "dinner salads"^[14] or as "entrée salads" in North America) may contain poultry, seafood, or sliced steak. Caesar salad, Chef salad, Cobb salad, Chinese chicken salad and Michigan salad are dinner salads.

Fruit salads

Fruit salad

Fruit salads are made of fruit, which may be fresh or canned. Examples include fruit cocktail.^[14] Note that "fruit" here refers to culinary fruits, many common components of vegetable salads (such as tomatoes and cucumbers) are botanical fruits but culinary vegetables.

Dessert salads

Ambrosia

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.

REFERENCE

Birth of the salad bar; Local restaurant owners may have invented the common buffet, The State  Journal-Register (Springfield, IL), December 28, 2001, Magazine section (p. 10A)

Lam, Bourree (3 July 2015). "America's $300 Million Salad Industry". The Atlantic. Retrieved 3    July 2015.

"As Bagged Salad Kits Boom, Americans Eat More Greens".

Paula Deen. "Wedge Salad". Food Network. Retrieved 25 January 2016.

Melissa Barlow, Stephanie Ashcraft. Things to Do with a Salad: One Hundred One Things to Do With a Sala