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.

Types of Salad

Read: 22 Most Popular Sandwiches

9 Types of Salads

1. Green Salad
2. Composed Salad
3. Warm Salad
4. Vegetable Salad
5. Potato Salad
6. Pasta and Grain Salad
7. Legumes Salad
8. Seafood Salad
9. 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.

Green Salads

Read: 6 Classification of Salads According to How To Serve

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. 

Composed Salad

Read: 4 parts of Salad as The Structure in Salad Creation

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.

Warm Salads

Read: 3 Types of Vinaigrette as The Basic Dressing

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. 

Vegetable Salads

Read The Top 6 Traditional Appetizer You Should Know

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.

Vegetable Salads

Read: 9 Types of Breakfast

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.

Pasta and Grain Salads

Read: The Famous List of Bread Types and Their Description

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

Legumes Salads

Read: Food Plating

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.

Seafood Salad

Read: 5 Classification of Soup in Culinary Knowledge

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.

Fruits Salads

Read: 10 Types of Compound Butter to Enrich Your Dishes

Share our Links

Sitemap, 

Previous: Classification Of Salads,
Next: Amuse-Bouche,
Culinary Training Program,
AMAZON Chef's Store,
PDF Presentation,