9 Types of Salad Based on the Main Ingredients Used
Garde manger Knowledge: Types of Salads
What is Salad?
- Salad is a type of dishes, consisting of vegetables, fruit, or other ingredients that are ready to eat food and served with sauce or dressing.
- Salads are also sometimes consisting of meat, poultry, fish, eggs, or vegetables that go through cooking processes such as grilling, blanching, roasting, or other cooking methods.
- Salads are grouped into 9 types, based on ingredients and how they are prepared.
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| Types of Salad |
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9 Types of Salads
- Green Salad
- Composed Salad
- Warm Salad
- Vegetable Salad
- Potato Salad
- Pasta and Grain Salad
- Legumes Salad
- Seafood Salad
- Fruit Salad
1. Green Salad
- A green salad or garden salad is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula).
- A salad that consists of lettuce and other uncooked vegetables.
- The salad leaves may be cut or torn into bite-sized fragments and tossed together (called a tossed salad) or may be placed in a predetermined arrangement (a composed salad).
Green Salad Preparation
- Always wash in cool water, two or three times, draining each time
- Lift out of the water, rinse out the sink, and repeat until there is no trace of sand
- Dry completely using a spinner or air-dry in the cooler
- Store clean and trimmed leaves in large containers, loose, well chilled
- Cut or tear into bite-size pieces, removing big stems and browned or wilted edges
- Set up on chilled plates and only just as they are served
- Garnish when you dress the salads.
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| Green Salads |
2. Composed Salad/ Salad Composé
- A type of salad prepared with a number of ingredients that are all arranged neatly and symmetrically on the plate instead of being tossed together.
- A salad dressing or vinaigrette may be drizzled on the plate or served on the side.
- Consist of a bed or base, the main item, and garnishes
- Arrange elements carefully
- Use contrasting colors, textures, and flavors
- Repeat for added depth of flavor and appearance
- Prepare each component so that it can stand alone
- E.g. Nicoisse salad, Gado-Gado, etc.
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| Composed Salad |
3. Warm Salad
- Very popular luncheon entrée
- A warm salad containing at least one warm ingredient, as cooked meat
- Toss the salad with a hot dressing until the greens start to wilt
- Add a hot component to a cold salad, such as grilled and sliced chicken, fish, or meat.
- E.g. Warm potatoes salad, Grilled vegetables salad, Mix vegetables salad, etc.
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| Warm Salads |
4. Vegetable Salad
- Can be cooked or raw vegetables
- Vegetables are washed, trimmed, cut appropriately
- Drained, blotted, dried, marinated or seasoned and grilled, baked or used as is
- Colors, flavors, textures can be mixed for a striking salad
- Root vegetables are usually cooked before using
- E.g. Grilled vegetable salad, Mix green salad, etc.
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| Vegetable Salads |
5. Potato Salad
- Can be with dressed in mayonnaise base or a vinaigrette base and mustard and some garnishes such as celery, onions, or celeriac, chilled
- High-moisture potatoes are most appropriate to use
- Potatoes are dressed warm and chilled or served warm
- E.g. German potatoes salad, Red bliss potatoes salad, Potatoes, and egg salad, etc.
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| Vegetable Salads |
6. Pasta and Grain Salad
- The main ingredients are pastas or grains
- Should be fully cooked but not mushy
- Can be soggy and should be used in one day
- Contrasting, the crispy garnish is an appropriate garnish
- E.g. Couscous salad, Macaroni salad, Three-color pasta salad, etc.
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| Pasta and Grain Salads |
7. Legumes Salad
- Cooked properly, they will last longer in the cooler
- Legume salads can also be mixed with vegetables, greens, grain, or pasta.
- The acid will toughen the beans but made more palatable taste.
- E.g. Mix bean Salad, Macaroni, and kidney bean Salad, Green peas salad
8. Seafood Salad
- Avoid over cooked.
- Can be mixed with vegetables such as tomatoes (Squid salad), green peas (Shrimp salad), avocado (Ceviche), etc.
- Dressing: mayonnaise base or vinaigrette
- E.g: Shrimp salad, Ceviche, Crab salad, Squid salad. Octopus salad, etc.
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| Seafood Salad |
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9. Fruit Salad
- Delicate fruits, such as berries and bananas, should be added only at service, as they get tired-looking quickly when mixed with other fruits
- Fresh herbs or mint leaves should be added at the last minute
- Dressing: Mayonnaise, honey or dairy product dressing
- E.g. Mix fruit salad, Orange pomegranate salad, Mix berries salad, etc.
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| Fruits Salads |
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